1 lb. ground beef
1 1/2 tsp. Italian seasoning (optional)
32 oz. jar spaghetti sauce (or homemade)
8 oz. pkg. lasagna noodles, uncooked
24 oz. low-fat cottage cheese
1 lb. mozzarella cheese, sliced

Brown ground beef in skillet and drain off excess fat; add Italian seasoning and mix well. Into 9 x 13 inch metal pan, pour enough spaghetti sauce to cover bottom. Top with single layer of noodles. Spread with half of meat and half of cottage cheese. Add another layer of noodles and lightly cover with spaghetti sauce. Cover with remaining meat and cottage cheese and 1/3 of mozzarella. Add third layer of noodles and cover with remaining spaghetti sauce. Cover tightly with foil and bake at 350 to 375 degrees for 1 hour. Top with remaining slices of mozzarella cheese cut in small pieces. Replace foil and let stand for 10 to 15 minutes before serving. Yields 8 servings. May be made ahead and reheated or frozen. Heat some extra sauce in sauce pan and ladle over top of each serving if lasagna seems too dry.