3/4 lb. lean ground beef
2 cloves minced garlic
1 (7 1/2 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. Italian seasoning
1/2 tsp. pepper
5 oz. lasagna noodles (6 noodles)
1 beaten egg white
2 c. lowfat cottage cheese
1/2 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1 (8 oz.) pkg. grated lowfat Mozzarella cheese

For meat sauce, in a large saucepan, cook meat and garlic until meat is brown. Drain fat. Stir in tomatoes with juice, tomato sauce, tomato paste, basil, oregano, seasoning and pepper. Bring to a boil; reduce heat. Cover and simmer for 15 minutes; stir occasionally.

Meanwhile, cook lasagna noodles according to package directions. Drain.

For filling, combine egg whites, lowfat cottage cheese, 1/4 cup of the Parmesan cheese, and the parsley flakes.

Layer half of the cooked noodles in a baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the Mozzarella cheese. Repeat layers. Sprinkle the remaining Parmesan cheese. Bake at 375 degrees for 30 to 35 minutes or until completely heated. Let stand 10 minutes. Enjoy!