1 box lasagna noodles 1-1/2 lbs. ground beef 1 small onion, chopped 1 can (21 oz.) tomato sauce (or three 7- or 8-oz. cans) 1 can (6 oz.) tomato paste 6 oz. water (one tomato paste can full) Oregano Salt Pepper 1 carton (32 oz.) cottage cheese 1 pkg. (8 oz.) cream cheese 1 lb. Mozzarella cheese slices Parmesan cheese

Preheat oven to 350 degrees F. Cook noodles. Lay out to cool on wax paper or use no-cook noodles. Brown beef and onion; drain. Add tomato sauce, paste, and water. Stir in oregano; salt and pepper to taste. Boil and simmer. Layer lasagna in 13-by-9-inch pan. Layers: 1/2 cup meat sauce, noodles—overlap; 16 oz. cottage cheese, 4 oz. cream cheese, Mozzarella—overlap, noodles, 1/2 remaining meat sauce, 16 oz. cottage cheese, 4 oz. cream cheese, Mozzarella, noodles, remaining meat sauce, Parmesan cheese (cover lightly). Cook 30 minutes uncovered, 10 minutes uncovered. Let sit 10 minutes before serving. For less runny lasagna, use 12 oz. of cottage cheese in layers.