- Cook and stir first 4 ingredients in a large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.

- Add tomatoes.

- Stir in next 5 ingredients.

- Heat to boiling, stirring occasionally.

Reduce hear; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

- Heat oven to 350

- Mix cottage cheese, parmesan, parsley, salt, and oregano

- Reserve ? c. meat sauce for the top layer.

- In ungreased 13X9 baking pan layer noodles, meat sauce, the mozzarella cheese, and cottage cheese mixture; repeat 3 times.

- Spread reserved ? c. meat sauce over top; sprinkle with ? c. parmesan cheese.

- Lasagna can be covered and refrigerated several hours at this point.

- Bake uncovered 45 minutes (allow additional 10-15 minutes if lasagna has been refrigerated.)

- Let stand 15 minutes after removing from oven.