1 pound ground chuck

1 tsp sugar

1 medium onion, chopped

1 tsp garlic powder

2 tbsp salad oil

1/2 tsp pepper

1 can tomatoes

1 pound cottage cheese

2 cans tomato paste

1/2 pound mozzarella cheese, shredded

2 cups water

1 tbsp chopped parsley

1 cup grated parmesan cheese

2 tsp salt

1/2 box lasagna noodles

1 egg

1/2 tsp oregano leaves

Lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Cook lasagna as directed; drain. Mix cottage cheese, parmesan and egg well. In 13x9x2″ baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, cheese ending with sauce. Bake a 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Let stand 15 minutes, before cutting into squares.

Recipe by E. Jean Sharpe

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