By using lower-fat cheeses in this recipe, we slashed the fat per serving in half. This slimmer 
version also has 75 fewer calories than a standard lasagna recipe.

Ingredients
8 ounces   lean ground beef
1  cup chopped onion
2  cloves garlic, minced
1  14-1/2 ounce can low-sodium tomatoes, undrained and cut up
1  6-ounce can low-sodium tomato paste
1-1/2  teaspoons dried basil, crushed
1-1/2  teaspoons dried oregano, crushed
1  teaspoon fennel seed, crushed
1/4  teaspoon salt
9  packaged dried lasagna noodles
1  12-ounce carton low-fat cottage cheese, drained 
1-1/2  cups shredded reduced-fat mozarella cheese (6 ounces)
1/4  cup grated Parmesan cheese (1 ounce)
1   egg
2  talespoons snipped fresh parsley
1/4  teaspoon pepper
1/2  teaspoon salt
1/4  teaspoon pepper
 
Directions
1. In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally. 

2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well. 

3. For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper. 

4. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozarella cheese.
 
5. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.  Makes 8 servings. 

Source:  Better Homes & Gardens