1 lb. ground beef
1 - 28 oz. jar spaghetti sauce
1 1/2 c. water
1 - 15 oz. carton cottage cheese
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. shredded Parmesan cheese
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) uncooked lasagna
Brown ground beef and drain. Return to pan with spaghetti sauce and water, simmer about 10 minutes.
In a bowl, mix together: cottage cheese, 1 c. Mozzarella, Parmesan, eggs, parsley, salt and pepper.
Pour about 1 c. sauce onto the bottom of two 8x8 inch baking dishes. Arrange uncooked pasta pieces lengthwise over sauce; cover with about 1 c. sauce. Spread one fourth of cheese mixture over each pan. Repeat layers. Top with lasagna noodles and all remaining sauce. Top with remaining 1 c. Mozzarella cheese. Cover and freeze. Or, bake, covered, at 350 for 45 minutes. Remove foil and bake 15 minutes more. Let stand 10 minutes before cutting.
Yield: One 9x13 dish or two 8x8 dishes.