1 tbsp. salad oil or fat
1/3 c. minced onion
1 lb. chuck, ground
1 clove garlic
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
3 tbsp. snipped parsley
1 #2 can tomatoes (2 1/2 c.)
1 (8 oz.) can tomato sauce
1/4 lb. lasagna (4 pieces)
1/4 lb. thinly sliced natural Swiss cheese
2 tbsp. snipped parsley

In hot oil in skillet, saute onion until tender. Add chuck; cook until red color disappears. Slice garlic; mash with salt; add to meat, along with pepper, oregano, 3 tablespoons parsley, tomatoes and tomato sauce. Simmer uncovered, 30 minutes. Refrigerate until ready to use.

About 45 minutes before serving. Start heating oven to 350 degrees. Cook lasagna as label directs; drain; cover with cold water. In serving dish arrange 1/3 of meat sauce, then 2 pieces drained lasagna placed lengthwise (leave rest in water), half of Swiss cheese (reserve 1 slice), half of cottage cheese. Repeat, ending with remaining third of sauce and 1 Swiss cheese slice, slivered. Bake 30 minutes. Just before serving, sprinkle with 2 tablespoons Parmesan. Makes 6 servings.