Shortcut Lasagna

• 1-1/2 pounds ground beef
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 2 envelopes (1-1/2 ounces each) spaghetti sauce mix
• 2 cans (12 ounces each) vegetable juice
• 9 uncooked lasagna noodles
• 2 cups small-curd cottage cheese
• 2 cups shredded part-skim mozzarella cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice.
3. Cover tightly with foil and bake at 350u0b0 for 1 hour or until heated through. Let stand for 10 minutes before cutting.

ground beef, tomatoes, tomato sauce, spaghetti sauce mix, vegetable juice, lasagna noodles, smallcurd, mozzarella cheese

Taken from www.tasteofhome.com/recipes/shortcut-lasagna/ (may not work)