1 lb. lean ground chuck
1 med. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (16 oz.) can tomato puree
1 tsp. dried whole oregano, crushed
1 tsp. dried whole basil, crushed
1/2 tsp. salt
1/8 tsp. pepper
2 (10 oz.) pkg. frozen chopped spinach, thawed
1 1/2 c. low-fat cottage cheese
1 egg, beaten
3 tbsp. grated Parmesan cheese
1/8 tsp. ground nutmeg
Dash of hot sauce
6 lasagna noodles
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella cheese

Combine ground chuck, onion, green pepper, and garlic in a large skillet; cook over medium heat until meat is browned and onion is tender. Drain mixture in a colander, and pat dry with a paper towel; wipe pan drippings from skillet with a paper towel.

Return meat mixture to skillet, and add tomato puree, oregano, basil, salt, and pepper; simmer 5 minutes, stirring often. Set aside.

Place spinach on a paper towel, and squeeze until barely moist. Combine spinach, cottage cheese, egg, Parmesan cheese, nutmeg, and hot sauce. Cook lasagna according to package directions, omitting the salt. Drain.

Coat an 8x12x2 inch baking pan with cooking spray. Spoon half of spinach mixture into pan; top with half of noodles. Spread half of meat mixture over noodles, and repeat layering. Cover and bake at 350 degrees for 35 to 40 minutes. Sprinkle with Mozzarella, and bake 5 minutes. Yield: 8 servings (about 271 calories per serving).

NOTE: Lasagna may be prepared in two 8-inch square baking pans. Spoon 1/4 mixture into each pan; cut noodles in half, and place 3 noodle halves over spinach in each pan. Spread 1/4 meat mixture over noodles in each pan; repeat layering. Cover and bake at 350 degrees for 25 minutes. Sprinkle each pan with 1/4 cup Mozzarella cheese and bake 5 additional minutes.