1 tbsp. vegetable oil
1 1/2 lbs. ground chuck
1 (28 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 env. dehydrated spaghetti sauce mix
2 (12 oz.) cans cocktail vegetable juice
1 lb. pkg. lasagna noodles
1 (12 oz.) carton cottage cheese
2 (8 oz.) pkg. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

Heat oil in large skillet. Brown meat. Stir in tomatoes, tomato sauce, vegetable juice and sauce mix. Bring to a boil. Cover, heat and simmer 10 minutes. Cover bottom of oiled 13 x 9 x 2 inch baking dish with thin layer of meat sauce. Then add layer each of uncooked noodles, cottage cheese and Mozzarella. Repeat layers until all are used, end with meat sauce.

Cover casserole tightly with foil. Set on jelly roll pan and bake at 350 degrees for 1 hour. Remove from oven. Let stand 15 minutes. Sprinkle with Parmesan cheese. Cut into squares.