1 16-ounce package spaghetti
1 pound ground beef
1 medium onion, chopped
1 26-ounce jar meatless spaghetti sauce (I used homemade canned sauce)
1/2 teaspoon seasoned salt, optional
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small-curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground beef and onion over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce and seasoned salt, if using. Set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain the spaghetti noodles. Add noodles to the egg mixture, and toss to coat.

Place half the spaghetti mixture in a greased 13 x 9 x 2-inch baking dish. Top with half the cottage cheese, meat sauce, and mozzarella cheese. Repeat the layers. Cover with foil, and bake at 350 degrees Fahrenheit for 40 minutes. Uncover and bake for 20 to 25 minutes longer, or until the cheese is melted.