3 c. (12 oz.) shredded Mozzarella cheese
1 lb. ground beef
1 (30 oz.) jar Ragu spaghetti sauce
2 eggs
1 tsp. oregano
1 lb. lowfat cottage cheese
1/4 c. grated Parmesan cheese
16 oz. uncooked lasagna noodles
1/4 c. water

Reserve 1/2 cup Mozzarella cheese for later use. Refrigerate. Brown ground beef and drain off grease. Add spaghetti sauce. In large bowl, combine eggs, oregano, cottage cheese, Parmesan cheese and 1 cup of Mozzarella. Beat with mixer for several minutes.

In 9x13 inch casserole, center 4 uncooked noodles. Top with 1 cup sauce, then half of the cheese mixture. Place 4 more noodles over cheese, then 1 cup sauce. Sprinkle with the remaining 1 1/2 cups Mozzarella. (Don't forget the corners.) Top with 4 more noodles, 1 cup sauce and remaining cheese mixture. Top with last 4 noodles, then the remaining sauce. Sprinkle water around the edges. Cover with foil. Refrigerate overnight for best results.

Remove lasagna from refrigerator 1 to 2 hours before baking, if possible. Bake, covered, at 350 degrees for 1 1/4 hours. Remove foil and sprinkle with reserved Mozzarella and additional Parmesan cheese. Replace foil and let sit for 10 minutes before serving.

NOTE: If using wide noodles, you need only 3 per layer (12 total).