1 tbsp. vegetable oil
1 1/2 lbs. ground chuck
1 (1 lb. 12 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 envelopes dehydrated spaghetti sauce mix
2 (12 oz.) cans cocktail vegetable juice
1 (1 lb.) pkg. lasagna noodles
1 (12 oz.) carton cottage cheese
1 (8 oz.) pkg. Mozzarella shredded cheese
1/4 c. grated Parmesan cheese
Chopped parsley

Heat oil in large skillet, add meat and cook, breaking up with wooden spoon. Stir in tomatoes, tomato sauce, sauce mix and vegetable juice. Bring to boiling; lower heat and simmer 10 minutes.

Cover the bottom of an oiled 9x13x2 inch baking dish with a thin layer of meat sauce. Then add a layer of uncooked noodles, cottage cheese, and Mozzarella. Repeat layers until all ingredients are used, ending with meat sauce.

Cover casserole tightly with heavy-duty foil. Set on a jelly roll pan. Bake at 350 degrees for 1 hour. Remove from oven, let stand 15 minutes. Sprinkle with Parmesan cheese and chopped parsley.