8 oz. lasagna noodles
2 c. (1 lb.) low fat cottage cheese
1 egg
3 tbsp. grated Romano cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. leaf oregano, crumbled
1 tbsp. parsley flakes
1 1/2 c. canned tomato sauce (from 2 cans, 8 oz. each)
1 tbsp. Italian seasoned bread crumbs

Cook noodles in boiling, salted water 18-20 minutes or to the tender stage (this is longer than the directions on the package). Drain; rinse well. Combine the cottage cheese, egg, Romano cheese, salt, pepper, oregano and parsley in a bowl. Arrange the noodles, cheese mixture and tomato sauce in layers in a 2-quart shallow baking dish. Sprinkle bread crumbs evenly over the top.

Bake in moderate oven (350 degrees) 45 minutes or until cheese is set. Makes 6 servings.