1 lb. extra lean ground beef
26 oz. spaghetti sauce
16 ounces fat-free cottage cheese
2 tbsp. parmesan cheese
vegetable cooking spray
8 oz. lasagna (precooked)
1 c. shredded reduced fat cheddar cheese or reduced fat mozzarella
chopped parsley - optional

Preheat oven to 350°F. Cook meat in large nonstick skillet over med-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce, bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and parmesan cheeses in a bowl; set aside. Spread 1/2 c. meat mixture in bottom of 13 X 9 inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 c. meat mixture; and 1/3 c. cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350°F for 30 minutes. Uncover, sprinkle with 1/3 c. cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.