Ingredients

• 8 ounces  lean ground beef
• 1  cup chopped onion
• 2  cloves garlic, minced
• 1  14-1/2 ounce can low-sodium tomatoes, undrained and cut up
• 1  6-ounce can low-sodium tomato paste
• 1-1/2  teaspoons dried basil, crushed
• 1-1/2  teaspoons dried oregano, crushed
• 1  teaspoon fennel seed, crushed
• 1/4  teaspoon salt
• 9  packaged dried lasagna noodles
• 1  12-ounce carton low-fat cottage cheese, drained
• 1-1/2  cups shredded reduced-fat mozarella cheese (6 ounces)
• 1/4  cup grated Parmesan cheese (1 ounce)
• 1  egg
• 2  talespoons snipped fresh parsley
• 1/4  teaspoon pepper
• 1/2  teaspoon salt
• 1/4  teaspoon pepper

Directions

1. In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.

2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.

3. For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.

4. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozarella cheese.

5. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

Makes 8 servings.

Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable