6 lasagna noodles, broken up (4 oz.)
1 c. cream style cottage cheese
4 oz. soft-style cream cheese
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
1/4 c. grated Parmesan cheese
1/2 tsp. Italian seasoning
3/4 lb. lean ground beef
1 clove garlic, minced
1 (15 1/2 oz.) jar spaghetti sauce with meat

In a large saucepan, cook lasagna in boiling water for 10 to 12 minutes. Drain and set aside.

In a medium mixing bowl, stir together cottage cheese, 1/2 cup Mozzarella cheese, 4 ounces cream cheese, 1/4 cup Parmesan cheese, and Italian seasoning. Set aside.

Preheat Wok or large skillet over high heat. Break up meat. Stir fry meat and garlic for 2 to 3 minutes or until meat is brown. Spoon off fat. Stir in spaghetti sauce and cooked noodles. Spoon cottage cheese mixture over mixture in Wok. Sprinkle with 1/2 cup Mozzarella cheese, then Parmesan cheese. Reduce heat. Cover and cook about 5 minutes or until heated through. Makes 4 servings.