1 to 1 1/2 lb. ground beef
1 tbsp. salad oil
1 (#2 1/2 size) can tomatoes (3 1/3 c.)
1 (8 oz.) can tomato sauce
1 (1 1/2 oz.) env. spaghetti sauce mix
2 (12 oz. each) cans mixed vegetable or tomato juice (V-8)
2 tsp. sugar
1 (1 lb.) pkg. lasagna noodles, uncooked
1 (12 oz.) pkg. cottage cheese
1 (8 oz.) pkg. Mozzarella cheese, sliced
1 (2 oz.) container grated Romano cheese
Additional grated Romano or Parmesan cheese

Heat salad oil in a heavy skillet, add meat, and cook until it has lost its color, stirring frequently to break up the particles. Add tomatoes, tomato sauce, spaghetti sauce mix, vegetable or tomato juice, and sugar. Bring to a boil and simmer gently for 10 minutes. Grease a large loaf pan 13 x 9 at least 2 inches deep.

Cover the bottom with about 6 noodle strips. Spoon a layer of meat sauce on top and dot with cottage cheese and a third of the Mozzarella cheese. Repeat layers, making 3 layers of noodles, pouring remaining meat sauce on top. Sprinkle with roman cheese and cover closely with heavy duty foil, securing the edges well.

Bake in a 350 degree oven for 1 hour and 15 minutes. Remove from heat, remove foil and allow to stand fro 5 minutes. Cut into square and serve with additional Roman or Parmesan cheese and additional sauce, if desired.

NOTE: The number of servings are for those of moderate size the assumption there will be accompanying vegetable, some crisp crusted Italian bread, and a tossed salad of greens.