1  pound ground beef
        1  medium onion, chopped (about 1/2 cup)
        1  clove garlic, crushed
        2  tablespoons parsley flakes
        1  teaspoon sugar
        1  teaspoon dried basil
    1/2  teaspoon salt
        1  can (14 oz) crushed tomato
        1  can (15 oz) tomato sauce
      12  uncooked lasagna noodles (about 12 ounces)
        1  carton (16 oz) cottage cheese
    1/2  cup grated Parmesan cheese
        1  tablespoon parsley flakes
1-1/2  teaspoons dried oregano leaves
        2  cups shredded mozzarella cheese (8 oz)

Cook and stir ground beef, onion and garlic in 10-inch skillet until ground beef is brown; drain.  Stir in 2 tablespoons parsley, the sugar, basil, salt, crushed tomato and tomato sauce.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until slightly thickened, about 45 minutes.
   Cook noodles as directed on package; drain.  Mix cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.
   Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13×9x2 inches; top with 4 noodles.  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and Parmesan cheese.  Bake uncovered in 350F oven until hot and bubbly, about 45 minutes.  Let stand 15 minutes before cutting.
YIELD: 8 Servings
   NOTE:  Uncooked lasagna noodles can be used.  Break noodles as necessary to fit dish.  Noodles will cook as lasagna bakes.