1 tbsp. vegetable oil
1 1/2 lbs. ground chuck
2 env. dried spaghetti sauce mix
2 (12 oz.) cans cocktail vegetable juice
1 (8 oz.) shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 lb. 13 oz. can tomato sauce plus 1 (8 oz.) can tomato sauce
1 (1 lb.) lasagna noodles
1 (12 oz.) cottage cheese

Heat oil in large pan, add meat and cook, breaking up with wooden spoon. Stir in tomato sauce, sauce mix and vegetable juice. Bring to a boil and simmer for 10 minutes. Cover the bottom of an oiled 13 x 9 x 2 inch baking dish with a thin layer of meat sauce. Then add a layer of uncooked noodles, cottage cheese, and Mozzarella cheese. Repeat layers, ending with meat sauce. Cover casserole tightly wit heavy duty aluminum foil. Set in a jelly roll pan and bake at 350 degrees. For 1 hour, remove from oven and let stand for 15 minutes. Sprinkle with Parmesan and chopped parsley.