1 1/2 lb. ground chuck
2 env. dehydrated spaghetti sauce mix
12 oz. cottage cheese
Chopped parsley
1 (1 lb. 12 oz.) can whole tomatoes
1 lb. lasagna noodles
8 oz. mozzarella cheese, shredded
1 (8 oz.) can tomato sauce
2 (12 oz.) cans cocktail vegetable juice
1/4 c. grated Parmesan cheese

Brown meat in large skillet; add tomatoes, tomato sauce, spaghetti mix and vegetable juice. Bring to a boil; lower heat and simmer 10 minutes. Grease 13 x 9 x 2 inch baking dish; cover with thin layer of meat sauce. Then add a layer each of uncooked noodles, cottage cheese and mozzarella. Repeat layers until all ingredients are used, ending with meat sauce. Cover casserole tightly with heavy-duty foil. Bake in moderate oven (350 degrees) for 1 hour.