Beef Lasagna

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
14 ½ ounces whole tomatoes, undrained
15 ounces tomato sauce
8 uncooked lasagna noodles
2 cups small curd cottage cheese
½ cup grated parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese

1. Cook beef, onion and garlic in skillet over medium heat, until beef is no longer pink; drain.

2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.

3. Heat oven to 350 degrees. Cook noodles as directed on package

4. While noodles are cooking, mix cottage cheese, ¼ cup of the parmesan cheese, the oregano, and remaining 1 tablespoon parsley.

5. Drain noodles. Spread ½ of the beef mixture in ungreased 13 x 9 baking dish. Top with 4 noodles. Spread one half of the cheese mixture over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining ¼ cup parmesan cheese.

6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Alisha