8 oz. lasagna noodles
1 lb. low fat cottage cheese
1 egg
3 tbsp. grated Romano cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano, crushed
1 tbsp. parsley, minced
1 1/2 c. tomato sauce (from 2 (8 oz.) cans)
1 tbsp. seasoned bread crumbs
1 oz. Kosher skim milk Mozzarella

Cook noodles in boiling, salted water 20 minutes. Drain, rinse well. Combine cottage cheese with egg, Romano cheese, salt, pepper, oregano and parsley. In a 9 x 12 x 2 pan, layer noodles, cheese mixture and tomato sauce. Sprinkle bread crumbs on top and top with Mozzarella. Bake at 350 degrees for 45 minutes. Yield: 6 servings at 238 calories each.