Lasagna

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 can (28 ounces) crushed tomatoes
• 1-3/4 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope spaghetti sauce mix
• 1 egg, lightly beaten
• 2 cups (16 ounces) fat-free cottage cheese
• 2 tablespoons grated Parmesan cheese
• 6 uncooked lasagna noodles
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
• In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of cottage cheese mixture and half of remaining meat sauce. Repeat layers.
• Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 9 servings.