Simple Lasagna

1-1/2 pounds lean ground beef
1 can (12 ounces) tomato paste
3 cups water
2 packages (1-1/2 ounces each) spaghetti sauce mix
1 tablespoon sugar
4 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, beaten
2 cups (16 ounces) cream-style cottage cheese
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1 package (16 ounces) lasagna noodles, uncooked

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper.

Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the Cheddar cheese and half of the mozzarella.

Set aside. Spoon one-third of the meat sauce into a 13-in. x 9-in. baking pan. Place half of the uncooked noodles over sauce. Top with one-third of meat sauce and press down. Spoon cottage cheese mixture over all.

Cover with remaining noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350° for 1 hour.

Uncover; sprinkle with remaining Cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Makes 8 servings.