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