1 lb. ground beef
1 tsp. minced garlic
1 1/2 c. water
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 to 1 envelope onion soup mix
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
9 lasagna noodles, cooked and drained
2 c. (16 oz.) small curd cottage cheese
4 c. (16 oz.) shredded Mozzarella cheese
2 c. grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon 1/2 cup meat sauce into a greased 13 x 9 x 2-inch baking dish. Layer with three noodles and a third of the cottage cheese, Mozzarella, meat and Parmesan cheese. Repeat layers twice. Cover and bake at 350°F for 40 minutes or until bubbly and heated through. Uncover; bake 5 to 10 minutes longer. Let stand for 10 minutes before cutting.

Yield: 12 servings.