1 (8 oz.) pkg. lasagna noodles, cooked
1 (29 oz.) can Italian-style tomatoes
2 (6 oz.) cans tomato paste
1 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. pepper
1 tsp. onion salt
2 cloves garlic, minced
1/4 c. oil
1 c. onion, minced
1 lb. ground chuck
3/4 lb. cottage cheese
3/4 c. Parmesan cheese
1/2 lb. Mozzarella, shredded

Simmer tomatoes, paste, salt, oregano, pepper and onion salt in uncovered pan. Saute onion and garlic in hot oil, until lightly brown. Add meat, cook until crumbly. Drain and add tomato mixture. Simmer 2 to 2 1/2 hours.

Cover bottom of 9x13 inch dish with 1/3 of sauce. Place half of noodles criss-cross over sauce; cover with half of cottage cheese, half of Mozzarella cheese, 1/3 Parmesan. Repeat, end with sauce on top, then sprinkle remaining Parmesan. Bake until bubbly at 350 degrees, about 40 minutes. Let stand 15 minutes before serving.