1 lb. ground beef
1 (29 oz.) tomatoes, undrained
1 (8 oz.) can tomato sauce
1 jar spaghetti sauce (Prego)
1/4 tsp. garlic powder
8 oz. lasagna
1 (6 oz.) pkg. sliced Mozzarella cheese (low fat)
1 c. cream style light cottage cheese
1/2 c. grated Parmesan cheese

1. Brown ground beef in skillet.

2. Spoon off excess fat.

3. Add tomatoes, tomato sauce, spaghetti sauce, garlic powder.

4. Bring mixture to a boil. Simmer uncovered about 15 minutes.

5. Cook lasagna in large amount of boiling water until tender, as directed on package.

6. Drain noodles and rinse in cold water.

7. Place half the noodles in 12 x 7 1/2 x 2 inch lightly greased pan or casserole dish.

8. Cover the noodles with 1/3 of the sauce mixture.

9. Add half the Mozzarella cheese, spreading evenly.

10. Add half the cottage cheese, spreading evenly.

11. Repeat layers of noodles, 1/3 of the sauce, remainder of the Mozzarella cheese, cottage cheese and end with sauce on top.

12. Top with Parmesan cheese.

13. Bake at 350 degrees for 45 minutes, covered.

14. Cut when cooled. Makes 8 to 10 servings.