1 tbsp. vegetable oil
1 1/2 lbs. chuck or turkey, ground
1 (12 oz.) can whole tomatoes
1 can tomato sauce
2 env. dehydrated spaghetti sauce mix
2 cans (12 oz.) V-8
1 pkg. 1 lb. lasagna noodles
1 carton cottage cheese or ricotta
1 pkg. (8 oz.) Mozzarella cheese, shredded
1/4 c. Parmesan cheese
Parsley, chopped (optional)

Heat oil in large skillet; add meat and cook, breaking up with wooden spoon. Stir in next 4 ingredients, bring to boil and simmer for 10 minutes. Cover bottom of an oiled 13 x 9 x 2 inch baking dish with a thin layer of meat sauce.

Add a layer of each uncooked noodles, cottage cheese and Mozzarella. Repeat layers until all ingredients are used, ending with meat sauce. Cover tightly with heavy duty aluminum foil. Set on jelly roll pan. Bake at 350 degrees for 1 hour. Remove from oven, let stand 15 minutes and cut into squares.

Better make a day ahead, refrigerate and reheat.