1 lb. pkg. lasagna noodles
1 1/2 lb. ground round
1 lg. onion
2 tbsp. chili powder
1 (16 oz.) can tomato sauce
1 (16 oz.) container light and lively cottage cheese
1/4 c. Parmesan cheese
1/2 c. Eggbeaters
1 (8 oz.) pkg. Mozzarella cheese

Cook lasagna noodles, brown beef in pressure cooker with onion. Drain oil from beef, add tomato sauce and 1 can of water and chili powder. Cook for 10 minutes.

Place cottage cheese, Eggbeaters and Parmesan cheese in blender. Blend until smooth. Spray a 9x13x2 inch pan with Pam. Place small amount of sauce in pan.