TUNA LASAGNA

2 (6 1/2 oz.) cans Tuna
1/2 C. chopped onion
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
1 T. lemon juice
1/2 (8 oz.) pkg. lasagna noodles, cooked according to package directions
2 C. (16 oz.) small curd creamed cottage cheese or ricotta cheese
1 lb. mozzarella cheese, thinly sliced
1 C. (4 oz.) grated Parmesan cheese

Drain 1 tablespoon of oil from tuna into medium saucepan. Add onion and garlic. Cook until tender. Add tomato sauce, tomato paste, sugar, oregano, basil and lemon juice. Simmer uncovered 45 minutes. Remove from heat; stir in tuna. Spoon a small amount of sauce over bottom of a 13 x 9-inch baking dish or shallow 3-quart casserole. Add layers of one-third noodles, one-third sauce, half the cottage cheese and one-third mozzarella cheese. Repeat, ending with layers of noodles, sauce and mozzarella cheese. Sprinkle Parmesan cheese over top. Bake at 350ºF 30 minutes. Let stand 10 minutes before serving. Yields 8 servings.