Overnight Lasagna

1 1/2 lbs lean ground beef
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked

In a large saucepan, brown ground beef; drain.  Add tomato paste, water, spaghetti sauce mix, tomatoes, 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-fourth of the meat sauce into a 9x13 baking pan.  Place a layer of uncooked noodles over sauce.  Top with one-fourth of meat sauce and press down.  Spoon half of the cottage cheese mixture over all.  Repeat layers with noodles, meat mix, and cheese mix.  Finish with a last layer of noodles and remaining meat sauce.  (Don't worry if there are leftover noodles; don't try to force them in.)  Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)

Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen).  Uncover; sprinkle with remaining cheddar and mozzarella cheeses.  Bake and additional 15 minutes.  Let stand 10 minutes before cutting.