1/3 c. chopped onions
1 lb. ground chuck
3/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1/2 tsp. oregano
3 tbsp. parsley
1 (8 oz.) can tomato sauce
1 (#2) can diced tomatoes (2 1/2 c. with juice)
1/2 lb. Swiss or Mozzarella cheese, sliced or shredded
1/4-1/3 lb. lasagna, cook according to directions
2 tbsp. parsley, garnish
1 1/2 c. cottage cheese (can use lite)

Brown ground chuck and onions well. Add 3/4 teaspoon salt, pepper, oregano, 3 tablespoons parsley, tomato sauce, diced tomatoes. Simmer, uncovered for 30 minutes. Refrigerate overnight.

In 9"x13" glass or stainless steel pan, layer 1/3 of meat sauce, 1/2 of noodles, 1/2 cheese, 1/2 of cottage cheese; repeat all layers, ending with remaining 1/3 of meat mixture. Can also add a little Parmesan cheese with other cheese. Bake at 350 degrees for 1 hour. Cover and when finished baking sprinkle or arrange cheese slices on top and bake for a few minutes until cheese melts. This recipe doubles and triples well. Can be frozen.