Bethany's Lasagna

3/4 lb. ground beef
1 c. chopped onion (optional)
1 clove garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 t. dried basil
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
6 lasagna noodles
1 beaten egg
2 c. ricotta or cottage cheese (I usually use cottage because it comes on sale a lot)
1/2 c. grated parmesan cheese
1 t. dried parsley flakes
8 oz. mozzarella (it seems like I usually use more, enough to cover everything)

For meat sauce, cook meat, onion, and garlic in a large saucepan until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and if desired, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles.

For filling, combine egg, ricotta or cottage cheese, 1/4 c. of the parmesan cheese, and the parsley.

Layer half of the cooked noodles in a greased baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining parmesan cheese on top.

Bake at 375 for 30-35 minutes or until heated through. Let stand 10 minutes before cutting.