Shortcut Lasagna

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

1. Preheat oven to 350u0b0.
2. Brown meat in oil.
3. Stir in tomatoes, sauce, sauce mix and vegetable juice.
4. Bring to boil, lower heat and simmer 10 minutes.
5. Cover the bottom of an oiled 13 x 9 x 2-inch baking dish with a thin layer of meat sauce.
6. Add a layer each of uncooked noodles, cottage cheese and Mozzarella.
7. Repeat layers until all ingredients are used, ending with meat sauce. Cover with foil.
8. Bake for 1 hour.
9. Remove from oven; let stand 15 minutes.
10. Sprinkle with Parmesan cheese and chopped parsley.
11. Cut in squares to serve.
12. Serves 12.

vegetable oil, ground chuck, tomatoes, tomato sauce, vegetable juice, lasagna noodles, cottage cheese, mozzarella cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224467 (may not work)