1 (16 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
1 tsp. oregano
1/2 tsp. basil
2 lbs. lean ground beef
1/2 c. chopped onions
2 cloves garlic, minced
1 (1 1/2 oz.) env. spaghetti sauce mix
1 tsp. salt
1/4 tsp. pepper
1 lg. container (16 oz.) sm. curd cottage cheese
1/2 c. grated Parmesan cheese
1 1/2 c. shredded Mozzarella cheese, shredded
4 c. cooked lasagna noodles

Combine tomatoes, tomato paste, oregano and basil in a bowl; set aside. In a pan, brown ground beef, onion and garlic about 10 minutes over medium heat. Cover pan after 10 minutes if it still isn't cooked, cook for 5 minutes. Remove from heat, drain off excess grease. Stir in 1/2 package of spaghetti sauce mix, salt and pepper. Spread cottage cheese evenly over meat mixture.

Sprinkle grated Parmesan cheese and 1/2 cup Mozzarella cheese over cottage cheese. Place noodles on top of cheese; sprinkle with remaining spaghetti sauce mix. Spread tomato mixture evenly over noodles and sauce. Cover pan; cook 30 minutes over low heat. Remove cover; sprinkle with remaining Mozzarella cheese. Cover and cook 5 to 10 minutes or until cheese is melted.

Allow to stand 10 minutes before serving. 8 to 10 servings.