1 lb. ground beef (I use more)
Garlic powder
Salt
Pepper
14 oz. can tomatoes
2 (8 oz.) cans tomato sauce
1 pkg. lasagna
3 c. (24 oz.) creamy cottage cheese (can use less and use small curd)
1/2 c. Parmesan cheese
2 tbsp. parsley flakes
2 beaten eggs
1 lb. Mozzarella cheese (sliced thin or grated)
1 pkg. spaghetti sauce mix

Brown ground beef; add salt and pepper to taste; then add dry spaghetti sauce mix, garlic powder, tomatoes, including juice and chopped well; next add 2 cans of tomato sauce. Cook 10 minutes. Spoon off excess fat and simmer uncovered about 30 minutes.

In separate bowl, mix cottage cheese, parsley flakes, Parmesan cheese and 2 beaten eggs. Cook noodles as directed. Place 1/2 noodles in 13 x 9 x 2 inch baking dish; spread with half cottage cheese filling; add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375 to 400 degrees for 30 minutes or until bubbly.