1 lb. ground beef
1 (32 oz.) jar spaghetti sauce
1 lb. cottage cheese
8 oz. dairy sour cream
8 uncooked lasagna noodles
3 (6 oz.) pkg. sliced Mozzarella cheese (12 slices)
1/2 c. grated Parmesan cheese
1 c. water

Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside. Combine cottage cheese and sour cream in medium bowl; blend well.

Spoon 1 1/2 cups of the meat sauce in bottom of 9x13 inch pan. Place half of the uncooked noodles over sauce, then half of the cheese mixture, 4 slices of the Mozzarella, half of the remaining meat sauce and 1/4 cup of the Parmesan cheese. Repeat layers starting with the noodles. Top with remaining 4 slices of Mozzarella cheese.

Pour water around the sides of the pan. Cover tightly with foil. Bake in preheated 350 degree oven for 1 hour. Uncover; bake 20 minutes more or until bubbly. Let stand 15 to 20 minutes. Garnish as desired. Makes 8 to 1 servings.