3 lb. ground meat
2 cans tomato paste
1 lg. onion, chopped
4 garlic toes, chopped
2 pkg. McCormick Italian spaghetti sauce seasoning w/mushrooms
1/2 c. red wine
1 tbsp. sugar
Salt to taste
1/2 tsp. cayenne pepper
2 tbsp. olive oil
1 (8 oz.) box sm. curd cottage cheese (Light & Lively)
1 egg
6 slices American cheese (Light & Lively)
6 oz. pkg. mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
6 lasagna noodles
9x13" pyrex dish

Saute onions and garlic in olive oil. Add ground meat and cook until browned. Drain off fat. Stir in tomato paste, wine, salt, pepper and McCormicks seasoning. Cook for about 15 minutes.

Boil noodles and drain well. In pan, put a layer of ground meat, 3 noodles lengthwise. Beat egg and add to cottage cheese, spread all on top of noodles. Sprinkle 1/4 cup of Parmesan cheese.

Next layer, put 6 slices of American cheese, then 3 more noodles. Add ground meat and sprinkle 1/4 cup Parmesan cheese. Bake 30 minutes at 350 degrees.

Remove from oven and sprinkle shredded mozzarella cheese on top. Return to oven and cook 5 minutes until mixture bubbles on sides. Let stand for 5 minutes before serving. Serves 8.