1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad oil
1 can (1 lb.) tomatoes
2 cans (6 oz.) tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
8 oz. Mueller's lasagna noodles
1 lb. cottage cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In a large heavy pan, lightly brown beef and onion in oil; add tomatoes (cut up with edge of spoon). Add paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile, cook lasagna as directed; drain. Spread about 1 cup of sauce in a 13 x 9 x 2 inch baking pan. Alternate layers of lasagna, sauce, cottage cheese, Mozzarella and Parmesan cheese, ending with sauce. Bake at 350 degrees for 40 to 50 minutes, until lightly browned and bubbly. Allow to stand for 15 minutes. Cut into squares to serve. Makes 8 servings.