Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped1 can (28 ounces) crushed tomatoes1-3/4 cups water1 can (6 ounces) tomato paste1 envelope spaghetti sauce mix1 large egg, lightly beaten2 cups fat-free cottage cheese2 tablespoons grated Parmesan cheese6 uncooked lasagna noodles1 cup shredded part-skim mozzarella cheese
Preparation
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 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cottage cheese mixture and half of the 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.
