1 (30 oz.) jar Prego extra chunky tomato sauce
1 1/2 c. low-fat Ricotta cheese
1 1/2 c. low-fat sm. curd cottage cheese
1/2 c. grated Parmesan cheese
2 tbsp. parsley flakes
2 eggs, beaten (or egg substitute)
1/2 tsp. pepper
1 lb. Mozzarella cheese (low fat), grated or thinly sliced
9 lasagne noodles, prepared according to directions on pkg.

Combine Ricotta, cottage, and Parmesan cheeses with 2 beaten eggs, parsley, and pepper for your cheese filling.

In a 9 x 13 inch oblong baking dish use Pam cooking spray to coat dish. Use 3 noodles to form first layer. Spread with 1/3 of cheese filling. Spoon 1/3 of the Prego sauce over the cheese. Sprinkle with grated Mozzarella cheese. Repeat these layers 2 more times. Bake at 375 degrees approximately 30 minutes. Let stand 10 minutes. If you make it early and refrigerate, add about 15 extra minutes to cooking time.