A pasta casserole layered with lasagna noodles, a tangy ground beef tomato sauce with onion and mustard, and plenty of sharp cheddar and cottage cheese.
Bring a large pot of water to a boil over high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato then place the tomatoes into the boiling water and boil for about 2 minutes, or until you see the skins start to peel
Drain the tomatoes and rinse under cold water then peel off the skins and discard.
Roughly chop the tomatoes then set aside.
Cook the ground beef in a dutch oven or large pot over medium-high heat and cook, while breaking up the ground beef, until well browned, about 6 minutes.
Add the tomatoes, onion, mustard, 1/2 cup of water, 2 tsp salt, and 1/4 tsp black pepper to the pot and cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes. Sauce will be a little thin, but thats ok because the uncooked noodles will soak up any excess liquid.
In a bowl, mix together the cottage cheese, egg, and 1/4 tsp black pepper then set aside.
To assemble the lasagna spread a little bit of sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on HALF of the cottage cheese mixture, spread on 1/3 of the remaining sauce, sprinkle on 1/3 of the cheddar then cover with a layer of noodles, then spread on the remaining cottage cheese mixture, then spread on HALF the remaining sauce, then sprinkle on HALF the remaining cheddar, then cover with a layer of noodles, then spread on the rest of the sauce and top with the rest of the cheddar.
Now pour 1/2 cup of water along the sides of the lasagna then cover tightly with aluminum foil and refrigerate for at least 2 hours and up to 24 hours.
Take the lasagna out of the refrigerator and set on the counter then preheat the oven to 425°F.
Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
Remove the foil from the lasagna and continue to bake, uncovered, for about 10 more minutes.
Take the lasagna out of the oven and let sit for 20 minutes before serving.
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