8 oz. lasagna noodles
4 lg. tomatoes, seeded
1/2 c. tomato paste
2 scallions
1 tbsp. soy sauce
2 cloves garlic
2 tsp. basil
1/2 tsp. marjoram
1 tsp. oregano
3 c. low-fat cottage cheese
2 eggs, beaten
1/4 c. grated Parmesan cheese
4 oz. part skim shredded Mozzarella

Cook noodles until al dente (soft, but slightly resistant to bite), about 10-12 minutes in boiling water. Drain and rinse. Spread flat until ready to use. Place tomatoes in blender with tomato paste, scallions, soy sauce, garlic, basil, oregano, and marjoram. Process on low to medium speed until smooth. Combine cottage cheese with eggs and Parmesan cheese. To assemble, layer 1/2 cup of tomato sauce on bottom of 9 x 13 inch baking dish coated with non-stick spray. Place 1/3 of the noodles across the bottom of the dish, overlapping. Spread half of cheese mixture over the noodles. Top with another 1/3 noodles. Then layer remaining cheese and noodles and pour the rest of the sauce over the noodles. Arrange cheese on top. Bake at 375 degrees for 35-45 minutes. Let stand 10 minutes.