1 lb. lean ground chuck
1 lg. onion, chopped fine
1 lg. (32 oz.) jar of Ragu chunky (or Prego chunky with mushrooms)
2 c. shredded Mozzarella cheese
2 c. shredded cheddar (sharp) cheese
1 sm. carton of (small curd) cottage cheese
9 strips of lasagna noodles
2/3 c. of green pepper (chopped fine)
Pyrex 9x13 baking dish

Fry ground beef, onion, green pepper together until brown, drain excess grease off and set aside. Cook lasagna noodles (9) strips until tender, drain and rinse in cold water and drain.

Place three strips of lasagna noodles on bottom of baking dish spread 1/2 of ground beef mixture on the noodles, sprinkle 1/3 of sharp cheese and 1/3 of Mozzarella cheese on meat mixture.

In another dish mix cottage cheese and 1 1/2 cups of Ragu sauce and mix well, add 1/2 of this mixture on the top of the other ingredients. Spread evenly.

Add 3 more noodles, remaining meat mixture, another 1/3 sharp and Mozzarella cheese, add rest of cottage cheese mixture spread evenly. Place last 3 noodles add 1 cup of Ragu from jar, spread evenly over noodles. Add the remaining amounts of cheeses. Sprinkle top with Italian seasoning or Oregano, if desired. Bake 350 degrees for 1 hour. Cover with foil.