2 lb. ground chuck
2 cans stewed tomatoes
2 (8 oz.) cans tomato sauce
2 pkg. spaghetti sauce mix
2 (12 oz.) cans V-8 juice
1 lb. lasagna noodles (do not cook)
2 (16 oz.) cottage cheese (with 1 egg per container stirred in)
2 to 3 pkg. Mozzarella cheese slices
1/4 c. Parmesan cheese
Chopped parsley

Brown meat well. Stir in tomatoes, tomato sauce, sauce mix, and V-8 juice. Bring to a boil; lower heat and simmer 10 minutes. Cover the bottoms of 2 oiled (13 x 9 x 2 inch) dishes with a thin layer of meat sauce.

Add a layer of uncooked noodles, cottage cheese and Mozzarella. Repeat layers until all ingredients are used; end with meat sauce. Cover casserole tightly with foil; set in a cookie sheet with rim.

Bake 1 hour at 350 degrees. Let stand for 15 minutes. Sprinkle with Parmesan cheese and parsley. This is a shorter, easier version because the noodles are not cooked earlier.