2 (30 to 32 oz.) jars of Ragu
1 med. onion, diced
Oregano
Garlic powder
2 tbsp. sugar
1/2 to 1 lb. ground beef, uncooked
1 to 2 chicken breasts, uncooked
1 lg. pkg. Mozzarella cheese
1 lg. cottage cheese
1 egg
1/3 c. Parmesan cheese
1 (1 lb.) box lasagna noodles

Pour the 2 jars of Ragu into a large pot. Add 3/4 jar water. Add onion, oregano and garlic powder to taste.

Crumble uncooked ground beef into sauce and add chicken breast. Simmer over low heat for 2 hours or so, stirring occasionally. Remove chicken pieces from sauce; remove and discard skin, bones and fat, etc. Tear chicken meat into small pieces and replace into sauce.

Take carton of cottage cheese, add 1 egg and 1/3 cup Parmesan cheese. Stir until well blended. Cook the lasagna noodles according to the package direction. Drain. Preheat oven to 350 degrees.

Using a large shallow pan (9 x 13 inch cake pan is good), pour sauce into bottom until it is 1/4 inch or so deep. Place a layer of lasagna noodles on top of sauce. Place some Mozzarella cheese on top of noodles and spoon some of the cottage cheese mixture on top of the Mozzarella cheese. Repeat with sauce, noodles, cheeses until pan is full. End with sauce, any remaining cheese may be placed on top of sauce.

If you wish, you may freeze at this time. If not, bake at 350 degrees for 45 minutes to 1 hour or until hot and bubbly cheeses are melted. Serve with garlic bread and tossed salad.