SAUCE:

1 lb. lean ground beef, browned
2 cloves garlic or 1/4 tsp. garlic powder
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper

Combine above ingredients; cover and simmer about 10 minutes.

OTHER INGREDIENTS:

10-11 wide lasagna noodles, uncooked
2 c. or more of skim milk, Mozzarella cheese, coarsely grated
12 oz. low or no-fat cottage cheese
1/2 c. grated Parmesan cheese

Spray a 9 x 13 inch pan with Pam. Place a bit of meat sauce in pan. Make the following layers:

1st Layer: Three noodles plus extra for ends; cover with meat sauce, then cottage cheese and cheeses.

2nd Layer: Three noodles plus extra for ends; cover with meat sauce, then with cottage cheese only.

3rd Layer: Three noodles plus extra for ends; cover with meat sauce, then with Mozzarella cheese.

Pour 2 - 2 1/2 cups hot water (enough to cover) over all, pushing down noodles to cover them with water. Sprinkle with Parmesan cheese. Cover with foil and bake about 50-60 minutes at 325-350 degrees. Uncover and bake 1/2 hour to 45 minutes longer to brown and dry. Let set 10 minutes before serving.