2 lbs. ground round
1 lg. onion, chopped
1 tsp. minced garlic
2 (1 lb.) cans pear tomatoes
2 (8 oz.) cans tomato puree
4 tbsp. parsley flakes
2 tbsp. sugar
1 tsp. salt
2 tsp. basil flakes
1 lb. carton ricotta cheese
1 lb. carton cottage cheese
1/2 c. grated Parmesan cheese
1 1/2 tsp. salt
2 tsp. oregano leaves
1 (8 oz.) pkg. lasagne noodles, cooked & drained
1/2 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Cook ground beef, onion, garlic in large heavy pan until browned, pour off any fat. Set aside.

Mix tomatoes, puree, parsley flakes, sugar, salt, and basil. Heat to boiling, stirring occasionally. Reduce to simmer, simmer 1 hour, uncovered or until sauce has thickened. Reserve for top layer.

Heat oven to 300 degrees. Mix cottage cheese, ricotta cheese, Parmesan cheese (1/2 cup), parsley flakes, salt, oregano. Making 3 layers in oblong dish, layer noodles, meat cheese mixture. Spread prepared sauce over top, cover with Mozzarella cheese and remaining Parmesan cheese. Bake slowly at 300 degrees for 45 minutes, uncovered.