Lasagna

Cook and stir onions and garlic in Crisco oil in large skillet over medium heat until soft.

Push to one side of skillet.

Add ground beef.

Cook, stirring well, to crumble beef.

Drain, if necessary.

Add tomatoes with juice.

Break tomatoes into smaller pieces.

Add tomato paste, basil, oregano, sugar and pepper.

Stir until well blended.

Simmer 30 minutes.

Combine cottage cheese, 1/4 cup Parmesan cheese and parsley.

Set aside.

Cook lasagna noodles 7 minutes in unsalted boiling water.

Drain well.

Heat oven to 350°.

Place thin layer of meat sauce in 13 x 9 x 2-inch pan.

Add, in layers, 2 tablespoons Parmesan cheese, 1/3 cup Mozzarella and thin layer of sauce.

Repeat noodle and cheese layers.

Top with remaining sauce and remaining 1/3 cup Mozzarella. Bake at 350° for 45 minutes.

Let stand 15 minutes before serving. Cut into 12 rectangles.