1 pkg. spaghetti sauce mix
1 (8 oz.) pkg. uncooked lasagna
1 1/2 lb. ground meat
8 oz. grated Mozzarella cheese
8 oz. grated mild cheddar cheese
1/2 carton sm. curd cottage cheese
12 oz. can tomato paste
1 sm. chopped onion
Salt and pepper
4 tsp. parsley flakes
1/2 tsp. garlic salt

Brown ground beef, onion, salt, and pepper. Drain if too much grease. Add tomato paste and 2 (12 ounce) cans of water plus 6 ounces more (30 ounces). Add spaghetti sauce package, parsley, and garlic salt. Simmer at least 30 minutes.

Pour 1/3 sauce in 9 x 13 pan and spread over bottom. Layer 1/2 of dry noodles (do not cook) over sauce, pressing noodles, then all of cottage cheese. Add layer of rest of noodles. Pour on remaining sauce and add remaining cheese. Press down. Cover with foil and let set in refrigerator overnight. Next day, bake at 350 degrees for 1 hour. Uncover last 15 minutes. Let cool 15 minutes before serving.