1/2 c. minced onion
2 tbsp. salad oil
1 lb. ground chuck
2 cloves garlic
Salt
1/4 tsp. pepper
1/4 tsp. oregano
3 tbsp. minced parsley
2 1/2 c. tomato juice (or V-8)
1 (6 oz.) can tomato paste
1/2 c. grated Parmesan cheese
1/2 lb. lasagna noodles
3/4 lb. sliced Mozzarella cheese (low fat)
1 lb. low fat cottage cheese

Saute onion in hot salad oil. Add beef and cook until color disappears. Mash garlic with 1 1/2 teaspoon salt and add to meat together with pepper, oregano, parsley, tomato juice, tomato paste and 2 tablespoon Parmesan cheese. Simmer meat sauce, covered, 30 minutes. Cook noodles in large uncovered kettle of boiling water (which has 1 tablespoon salt added) until tender. Drain noodles and cover with cold water. Layer in large casserole: meat sauce, noodles, Mozzarella, cottage cheese and Parmesan. Repeat, ending with sauce and Parmesan. Bake 350 degrees for about 30 minutes. (6 servings).