3/4 lb. extra-lean ground beef (you can also use ground turkey)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 16 oz. container Low Fat Cottage Cheese
1/4 cup Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg. Shredded Mozzarella Cheese, divided
Heat oven to 375 degrees F.
Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce and simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
Mix egg, cottage cheese and Parmesan cheese together in a bowl. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9 baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce. Cover with foil.
Bake for 30 min. or until heated through.
Uncover and top with remaining mozzarella.
Bake, uncovered, for another 5 min. or until mozzarella is melted. Let stand 5 min. before serving.
My review: This is the recipe I always use to make lasagne. If I have any veggies sitting around, like zucchini, onions, peppers, or mushrooms, I throw them in with the sauce, too. If I'm feeling naughty, this gets paired with Texas Toast. But, if I'm trying to stay away from extra carbs, I'll have it with a big greeny salad. Either way, it's delicious, and fool-proof!
