18 oz. carton lasagna noodles, uncooked
1 lb. ground chuck
1 (32 oz.) jar extra thick spaghetti sauce
1 c. water
1 tsp. salt
1/2 tsp. sugar
1 lb. ricotta or sm. curd cottage cheese
3 c. shredded mozzarella or 3/4 lb. sliced Monterey Jack cheese
1/2 c. Parmesan cheese

Brown chuck and drain fat. Add sauce, water, sugar and salt. Simmer 10 minutes in a 13 x 9 inch dish, layer as follows: 1/3 sauce, 1/2 raw noodles, 1 cup cottage cheese, 1/3 mozzarella. In third layer, add Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 50 minutes. Remove foil and bake 10 minutes longer to brown. Remove and let stand 10 minutes before serving.