Green Chile Lasagna

This is best made the day before serving.

1 (12 ounce) package lasagna noodles
1 teaspoon butter
3 pounds lean ground beef
1 (29 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes and green chiles
1 tablespoon sugar
2 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon pepper
2 cups large curd cottage cheese
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (4 ounce) can green chiles, peeled and chopped
3/4 cup thinly sliced green onions, including tops
1 (8 ounce) package mozzarella cheese, grated
Parmesan cheese

Grease 2 (9 x 13-inch) baking pans.

Cook noodles, drain, add butter.

Brown beef in small amount of oil; drain.

In large saucepan, combine tomato sauce, diced tomatoes and chiles, sugar, salt and pepper. Add meat, and simmer until meat is tender, about 30 minutes.

In separate bowl, combine cottage cheese, cream cheese, sour cream, onion, green chilies. Mix well. Fill dish in this order: 1/2 noodles, cover with 1/2 meat sauce, next divide cheese mixture, finish with heavy coating of mozzarella and parmesan cheeses. Cover with aluminum foil; refrigerate.

Before serving, bake in 350 degree F oven for about 45 minutes.

Serves 24.