1 box lasagna noodles (3/4)
1 lb. can tomatoes
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 (1 1/2 oz.) envelopes French's spaghetti sauce mix
1 c. cottage cheese (cream-style)
2 lb. ground beef
1 (8 oz.) can tomato sauce
1 (6 oz.) can water
2 tsp. minced garlic
1 (8 oz.) pkg. Mozzarella cheese
1/2 c. Parmesan cheese

Mix; mash can of tomatoes with potato masher. Mix tomato sauce, tomato paste with cup water, sauce mix and garlic. Let simmer 30 minutes.

While this is simmering, brown meat in little olive oil slowly. Pour in sauce; add little water if necessary and a little salt. Stir occasionally and cook for 15 minutes.

Cook noodles. Cook a little longer than it is on package. Rinse after cooked.

Use pan 7 x 11 x 1/2-inch deep. In bottom of pan, place half of noodles (lay flat), half of sauce, half of Mozzarella cheese (cut in strips) and half of cottage cheese. Repeat first layer for second layer. Sprinkle with Parmesan cheese when ready to bake.

Bake at 350°F for 25 to 30 minutes or until cheese starts to brown. Let cool a few seconds, then cut.