| 1 | In a large skillet, brown the ground beef in the oil. |
| 2 | Season to taste with salt and pepper. |
| 3 | Stir in pasta sauce; cover and simmer for 15 minutes. |
| 4 | Stir occasionally. |
| 5 | Cheese filling: mix together the cottage cheese, parsley and mozzarella cheese. |
| 6 | Cook pasta in 6 quarts of water for 10 minutes. |
| 7 | Do not over cook. |
| 8 | Lightly grease a large baking dish and spoon in enough sauce-meat mixture to cover the bottom. |
| 9 | Layer with lasagne. |
| 10 | Spread part of the cheese filling over pasta. |
| 11 | Repeat until lasagne is gone, ending with sauce mix. |
| 12 | Sprinkle with parmesan cheese if desired. |
| 13 | Bake at 350 deg f for 30 minutes. |
| 14 | Let stand for 5 to 10 minutes. |
| 15 | Cut into 3 inch squares. |
| 16 | Note: lasagne can be made the day before. |
| 17 | Refrigerate. |
| 18 | Let stand for one hour at room temperature before baking at 350 deg f for 1 hour. |
