1 lb. lean ground beef
1 jar (32 oz.) Ragu chunky garden-style spaghetti sauce (extra tomatoes & onions
flavor)
2 lb. low-fat cottage cheese
3 c. (12 oz.) mozzarella cheese (reserve 1 c.)
2 eggs
1/4 c. grated Parmesan cheese (reserve 2 tbsp.)
1 tbsp. chopped parsley
Salt & pepper to taste
3/4 pkg. (16 oz. size) "curly edged" lasagna noodles, cooked & drained

Preheat oven to 350 degrees. In a large skillet, thoroughly brown beef; drain fat. Add sauce and simmer 5 minutes or until heated through. Set aside. In a large bowl, combine cottage cheese, 2 cups mozzarella, egg, 2 tablespoons Parmesan cheese, parsley, salt and pepper. Mix well and set aside.

Evenly spread 3/4 cup meat sauce in 13 x 9 inch baking dish. Layer with 3 noodle, 1 3/4 cup cheese mixture and 3/4 cup meat sauce. Repeat layers twice. Top with 3 noodles, remaining meat sauce, reserved mozzarella and Parmesan cheese. Bake, covered, 40 minutes. Uncover, bake 10 minutes, or until bubbly. Cool 10 minutes before serving. Serves 10 to 12.