3/4 lb. extra-lean ground beef
1 medium garlic clove, minced
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. Italian herb seasoning
1/2 tsp. salt
1/4 to 1/2 tsp. fennel seeds
1/4 tsp. pepper
1/2 (16 oz.) pkg. lasagna noodles (about 12 noodles)
1 (16 oz.) container low-fat cottage cheese
1 egg
1 (8 oz.) pkg. part-skim Mozzarella cheese, diced

About 2 hours before serving:

1. In 5 quart Dutch oven over high heat, cook ground beef and garlic, stirring frequently, until all pan juices evaporate and beef is well browned. Add tomatoes with their liquid, tomato paste, sugar, Italian herb seasoning, salt, fennel seeds, and pepper, heat to boiling, stirring to break up tomatoes.

2. Reduce heat to low, cover and simmer meat sauce 30 minutes, stirring occasionally.

3. Meanwhile, prepare lasagna noodles as label directs, drain. In blender at medium speed, blend cottage cheese, and egg until smooth, stopping occasionally to scrape container with rubber spatula.

4. Preheat oven to 375 degrees. In 13" by 9" baking dish arrange half of noodles, overlapping to fit. Spread half of cottage cheese mixture over noodles, sprinkle with half of mozzarella, top with half of meat sauce. Repeat.

5. Bake lasagna 40 minutes or until heated through. Remove lasagna from oven, let stand for 10 minutes for easier serving.