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