No-Fuss Lasagne

• 1 1/2 lb. ground beef
• 12 oz. can tomato paste
• 3 c. water
• 2 pkg. spaghetti sauce mix
• 1 Tbsp. sugar
• 4 tsp. parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 eggs, beaten
• 16 oz. dry cottage cheese
• 2 c. shredded Cheddar
• 2 c. shredded Mozzarella
• 16 oz. pkg. uncooked lasagne noodles

1. In a large saucepan, brown beef; drain.
2. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper.
3. Simmer 20 minutes, stirring occasionally.
4. In a bowl, mix eggs and cottage cheese, 1/2 of the Cheddar and 1/2 of the Mozzarella; set aside.
5. Spoon 1/3 meat sauce into 13 x 9-inch baking dish.
6. Place 1/2 of the uncooked noodles on top.
7. Pour on 1/3 meat sauce and press down.
8. Spoon cottage cheese mixture over all.
9. Cover with rest of noodles and meat sauce.
10. Cover and refrigerate overnight.
11. Bake, uncovered, at 350u0b0 for 1 hour. Uncover, sprinkle on remaining cheese and bake an additional 15 minutes.
12. Let stand 10 minutes before cutting.

ground beef, tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder, pepper, eggs, cottage cheese, cheddar, mozzarella, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199128 (may not work)