Serves 6

• 4 ounces ground beef, extra lean
• 1 pound canned tomatoes
• 14 ounces spaghetti sauce
• 7 ounces lasagna noodles
• 1 pound cottage cheese, low fat (or farmer or ricotta cheese)
• 3 ounces mozzarella cheese, part skim milk
• 2 Tbsp Parmesan cheese
• 2 Tbsp parsley, chopped

Preheat oven to 375°F. In a nonstick skillet, cook beef over medium heat, stirring, for 3 minutes, or until no longer pink. Pour off fat. Stir in tomatoes and spaghetti sauce. Spread a third of the meat sauce in the bottom of an 11-by-7-inch baking dish. Arrange half the noodles over the sauce. Spread half the farmer cheese, ricotta or cottage cheese over the noodles. Top with another third of the meat sauce. Repeat, using remaining noodles, cheese, and sauce.

Cover with aluminum foil and bake for 45 to 55 minutes, or until noodles are tender. Sprinkle mozzarella and Parmesan over top. Bake, uncovered, for about 5 minutes, or until cheese is melted. Let stand for 10 minutes, sprinkle parsley over top, and serve.

356 calories, 11g fat, 24g protein, 41g carbohydrate, 4g fiber per serving.