1 lb. lean ground beef
2/3 c. onion, chopped
2 garlic cloves, crushed
1 tsp. oregano
1/2 tsp. salt
3 lasagna noodles
1 (15 oz.) can tomato sauce
2 (10 oz.) pkgs. chopped, frozen spinach; thawed and squeezed dry
1 1/2 c. low fat cottage cheese
1 egg, lightly beaten
1/2 c. Parmesan cheese, grated
1/8 tsp. nutmeg

Preheat oven to 350 degrees. Brown ground beef, remove beef and discard all dripping except 1 teaspoon. Add onion and saute until soft. Add garlic and continue cooking for 1 minute. Return beef to skillet. Add tomato sauce, oregano and salt. Heat to boiling; reduce heat to low, cover and simmer 15 minutes. Remove from heat and set aside. Cook noodles. Drain. Mix spinach, cottage cheese, egg, Parmesan cheese and nutmeg together. Spread spinach mixture evenly in a greased 13 x 9 inch baking pan. Top with noodles. Top with meat sauce. Cover with foil. Bake at 350 degrees for 40 to 45 minutes. Remove foil last 5 minutes, let stand 10 minutes before cutting. Serves: 6 to 8. Can freeze.

DIETITIAN'S NOTE:

A filling dish like lasagna needs only the company of a tossed salad, with a low fat dressing, of course.