2 1/2 c. water
1 (5.5 oz.) pkg. au gratin potato mix
1 1/2 lb. ground beef
1 medium onion, chopped
1 (16 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce or pizza sauce
1 tsp. oregano
1/2 tsp. basil
1/8 tsp. garlic powder
1 c. creamed cottage cheese (small curd)
2 c. shredded Mozzarella cheese

Heat water to boiling; add potatoes. Cook until water is absorbed. Cook and stir ground beef and onions in skillet until beef is brown; drain. Stir in sauce mix, tomatoes, tomato sauce, oregano, basil and garlic powder; break up tomatoes with fork. Simmer uncovered for 20 minutes. Reserve 1 cup of meat mixture. Spread 1 cup of the remaining beef mixture in greased 9 x 13 inch pan. Top with half of the potatoes, half of the remaining beef mixture, 1/2 cup of the cottage cheese, 1 cup Mozzarella cheese and 1/4 cup of the Parmesan cheese. Repeat with remaining potatoes, beef mixture, cottage cheese and Mozzarella cheese. Spread reserved beef mixture over top. Sprinkle with remaining Parmesan cheese. Bake uncovered 30 minutes. Let stand 10 minutes before cutting.