1 (8 oz.) pkg. lasagna strips
1 lb. cottage cheese
3/4 lb. Mozzarella cheese, cut in 1 inch chunks
1/4 c. grated Romano cheese

SAUCE:

1 tbsp. cooking oil
1 lb. ground beef
2 (15 1/2 oz.) cans Martha Gooch spaghetti sauce
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. garlic powder

Bring 9 cups to rapid boil. Add 2 teaspoons salt and 1 tablespoon oil. Add lasagna strips one at a time, standing at end. Immerse slowly to prevent breaking. Boil uncovered 12-15 minutes. Stir occasionally. Drain. Rinse with cold water.

SAUCE: Saute ground beef in oil until browned. Add remaining ingredients. Simmer 15-20 minutes. Arrange layer of cooked lasagna in well greased 9 x 13 x 2 inch pan. Add layer of sauce, then 1/3 of cottage cheese and Mozzarella cheese. Repeat process twice. Sprinkle top with Romano cheese. Bake at 350 degrees for 35-40 minutes until delicately browned.