1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1/2 lb. ground round steak
1 (1 lb., 12 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
1/4 c. chopped parsley
2 tsp. dried oregano laves
1 tsp. dried basil leaves
1 tsp. salt
1 tsp. low-calorie granulated sweetener
6 lasagna noodles
1 1/2 c. dry cottage cheese
1 egg
1/2 pkg. (8 oz. size) Mozzarella cheese, cut in 6 slices
1 tbsp. grated Parmesan cheese
Paprika

1. In large skillet, combine 1/2 cup water, the onion, celery, and garlic. Cook over medium heat until vegetables are tender and water has evaporated - about 10 minutes.

2. Add ground steak, and saute until browned. Stir in tomatoes, tomato paste, parsley, oregano, basil, salt, and granulated sweetener.

3. Bring to boiling; reduce heat and simmer uncovered and stirring occasionally 20 minutes.

4. Meanwhile, cook noodles as package label directs. Also, combine cottage cheese and egg in a small bowl; stir until well blended.

5. Preheat oven to 350 degrees.

6. Place noodles in bottom of a lightly greased 10 x 6 x 2 inch baking dish. Top with 1/3 of cheese, mixture, then 1/3 of meat sauce. Repeat twice. Arrange Mozzarella on top; sprinkle with Parmesan and paprika.

7. Bake, uncovered, 30 minutes, or until very hot and golden brown. Let the lasagna stand 10 minutes before serving.

Makes 6 servings; 271 calories each.