1 ½ pounds lean ground beef
1 can (12 ounce) tomato paste
3 cups water
2 packages (1 ½ ounce each) spagetti sauce mix
1 Tablespoon sugar
4 teaspoons dried parsley flakes
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
2 eggs, beaten
1 carton (16 ounce) dry cottage cheese
2 cups (8 ounce) shredded cheddar cheese
2 cups (8 ounce) shredded mozzarella cheese
1 package (16 ounce) lasagna noodles, uncooked
In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti
sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered
for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the
cheddar cheese, and half of the mozzarella. Set aside. Spoon one-third of meat sauce into
a 9x13x2 baking pan. Place half of the uncooked noodles over sauce. Top with one-third
of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining
noodles and meat sauce. Cover and refrigerate overnight. Bake, covered at 350 º for 1 hour.
Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes.
Let stand 10 minutes before cutting. Serves 8