• 1 pound lean ground beef (15% fat)
• 1 large onion, chopped
• 1 clove garlic, minced, or 1/4 teaspoon garlic powder
• 2 cups spaghetti sauce
• 4 tablespoons fresh parsley, or 4 teaspoons dried
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 pint (2 cups) low-fat cottage cheese
• 2/3 cup shredded mozzarella cheese
• 6 uncooked lasagna noodles
• 1/3 cup grated parmesan cheese

1. In a 10-inch skillet or large saucepan, cook ground beef over medium-high heat (350 degrees in an electric skillet) until it is no longer pink.

2. Drain the fat. Add the onion and cook until it is soft.

3. Add garlic, 1 cup of the spaghetti sauce, and herbs. Stir. Spread evenly in the skillet.

4. Reduce heat to low (200 degrees in an electric skillet), spread cottage cheese over mixture, and sprinkle with half of the mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.

5. Pour remaining spaghetti sauce evenly over the top of noodles; gently press noodles down to moisten.

6. Cover and simmer 15-20 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.

7. Let stand, covered, 5-10 minutes before serving.

Refrigerate leftovers within 2 hours.