Lasagne

• 1 1/2 lb. lean ground beef
• 3/4 c. chopped onion
• 1/8 tsp. powdered garlic
• 1 can (1 lb.) tomatoes
• 2 (8 oz.) cans tomato sauce
• 2 Tbsp. parsley flakes
• 1 tsp. sugar
• 1 tsp. salt
• 1 tsp. basil leaves
• 1 (24 oz.) carton cottage cheese
• 1/2 c. grated Parmesan cheese
• 1 Tbsp. parsley flakes
• 1 tsp. salt
• 1 tsp. oregano leaves
• 1 (8 oz.) pkg. lasagne noodles, cooked and well drained
• 1 1/4 lb. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. Cook and stir ground beef, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
2. Drain off all fat.
3. Add tomatoes and break up with fork.
4. Stir in tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and the basil.
5. Heat to boiling, stirring occasionally.
6. Reduce heat; simmer, uncovered, 1 hour, or until mixture is the consistency of spaghetti sauce.

lean ground beef, onion, powdered garlic, tomatoes, tomato sauce, parsley flakes, sugar, salt, basil, cottage cheese, parmesan cheese, parsley flakes, salt, oregano, lasagne noodles, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602565 (may not work)