1 c. onion, chopped
3 cloves garlic, minced
1 Tbsp. oil
1/2 lb. extra lean ground beef
29 oz. stewed tomatoes
6 oz. tomato paste
2 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
2 c. cottage cheese (1% fat)
2 Tbsp. Parmesan cheese
1/4 c. fresh parsley, chopped
8 oz. wide lasagne noodles
2 c. Mozzarella cheese (part skim low moisture)

Saute onions and garlic in oil until soft. Crumble ground beef and cook. Drain. Add tomatoes, paste, oregano and pepper; simmer for 30 minutes. Combine cottage cheese, Parmesan cheese, 1 1/2 cups Mozzarella cheese and parsley; set aside.

Cook lasagne noodles for 7 minutes in unsalted boiling water. Drain. Alternate layers of noodles, cheese mixture and meat and sauce mixture. Top with remaining Mozzarella and bake at 350° for 45 minutes. Makes 12 servings. Each serving: calories 240, fat 8 grams, sodium 110 mgs.