1 1/2 c. ground chuck
1 (1 lb. 12 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 envelopes spaghetti sauce mix
1 lg. can V-8 juice
1 lb. lasagna noodles, uncooked
1 carton cottage cheese
2 eggs
2 tbsp. dried parsley
1 (8 oz.) pkg. shredded Mozzarella cheese
1/4 c. Parmesan cheese
2 tbsp. parsley flakes
11x14 inch pan or larger

Brown meat, then add tomatoes, tomato sauce, spaghetti mix and half of V-8 juice. Bring to a boil, then simmer for 10 minutes. Cover bottom of pan with light layer of vegetable oil or Pam. Then thin layer of meat sauce. Add noodles, sauce, cottage cheese mixture (add eggs and parsley flakes to cottage cheese), Mozzarella cheese.

Repeat layers until complete, ending with meat sauce. Cover with enough V-8 juice to cover up the noodles. Cover with heavy duty aluminum foil. Bake at 350 degrees for 1 hour. Uncover and add Parmesan cheese, parsley flakes and Mozzarella. Bake until cheese melts 5-10 minutes. Remove from oven and let stand 15 minutes. Cut into squares.