Lasagna

32  ounces		Spaghetti Sauce
32  ounces		Cottage Cheese
3  cups		Shredded Reduced Fat Mozzarella Cheese
2		Eggs
1/2  cup		Parmesan Cheese
2  teaspoons		Dried Parsley
1  dash		Salt to Taste
15		Whole Wheat Lasagna Noodles
1  lb.		Lean Ground Beef

Tip: For nutritional information on all the ingredients in Lasagna just click on each ingredient name. Then adjust the serving size for any Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.

Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.