Speedy Lasagne (that's what my mom calls it!)

• 1 lb. ground chuck
• 1 tsp. Italian seasoning
• 1 tsp. sugar
• 3 1/2 cups (2 15-oz. cans) Italian sauce
• 8 oz. cooked lasagne noodles (8-10 noodles)
• 1 cup cottage cheese
• 1 1/2 cups shedded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Chopped onion (optional)

Brown chuck in skillet; drain off fat. Add Italian seasoning, sugar, and sauce (may also add garlic salt to taste). Spread about 1/2 cut of the sauce on botton of 13x9x2 baking dish. Top with half the lasagne noodles. Combine cheeses. Top noodles with half the cheese mixture, then half the sauce. Repeat layers ending with sauce. Sprinkle generously with Parmesan cheese. Bake at 350 degrees for about 35 minutes, until bubbly. Remove from oven and let stand at room temperature for about 15 minutes before cutting and serving. Makes 6-8 servings.

** This recipe is really easy to double and it also freezes well. My suggestion: make two. Eat one now; freeze the other one for later. Next time you need a quick (but good) dinner, thaw frozen lasagne in refridgerator; once thawed, follow baking instructions above.