1 ½ # ground chuck
1 med. onion, chopped
1 clove garlic, minced
16 oz. petite diced tomatoes
15 oz. tomato sauce
3 Tbsp. parsley, divided
1 tsp. salt, divided
1 tsp. sugar
1 tsp. basil
1 ½ tsp. oregano
16 oz. cottage cheese, small curd (or Ricotta)
9 Lasagna noodles
Parmesan cheese (½ cup plus extra for sprinkling on top)
1½-2# shredded Mozzarella cheese
BROWN meat & onion; drain. ADD tomatoes, tomato sauce, garlic, 2 Tbsp. parsley, 1 tsp. sugar, basil, ½ tsp. salt. Bring to a boil; let simmer 25-30 minutes.
COOK noodles with 1 Tbsp. oil until tender; leave them in the water until ready for them.
MIX together cottage cheese, ¼ c., Parmesan, 1 Tbsp. parsley, ½ tsp. salt & oregano. ADD this to the meat mixture.
SPRAY a lasagna pan with cooking spray. SPREAD a small amount of meat sauce in the bottom of pan (1 cup...can also add a small amount of tomato sauce with this) LAYER 3 noodles over this. SPRINKLE Mozzarella cheese over the noodles. SPREAD ½ of the remaining meat mixture over the layer of cheese.
LAYER 3 noodles...mozzarella cheese...remainder of meat mixture (after reserving approx 1 cup for top)...
3 noodles...reserved sauce (can also use a little tomato sauce with this)...Mozzarella cheese..
SPRINKLE Parmesan cheese over top.
BAKE at 350º for 30-45 minutes.