Lasagna 

• 1 pkg. (8 oz) lasagna noodles

• 1 lb. ground beef

• 1 onion chopped

• 1 ¾ cups (15 oz) cottage cheese

• 2 cups (8 oz) shredded mozzarella cheese, divided

• 2 tablespoons grated Parmesan cheese

• 1 egg

• 2 teaspoons dried parsley flakes

• Salt and pepper to taste

 Cook pasta according to package directions; drain and rinse with cold water.  Heat oven to 350 degrees.  In large skillet, cook meat and onion until done.  Drain; stir in sauce*.  In medium bowl, stir together cottage cheese, 1-cup mozzarella, Parmesan cheese and egg.  In 13x9x2-inch baking dish, spread some sauce; place 3 pasta pieces lengthwise over sauce.  Spread one-half cheese mixture over pasta; cover with additional sauce.  Repeat layers of pasta, cheese mixture and meat sauce.  Top with remaining pasta, meat sauce and mozzarella cheese.  Cover with foil.  Bake 30 minutes; remove foil; add the rest of the mozzarella cheese.  Bake 15 minutes or until hot and bubbly.  Let stand 10 minutes.  10 to 12 servings.

 *Sauce mixture:

• 2 cans spaghetti sauce

• 1 can stewed tomatoes

• 2 packages of spaghetti seasoning