From the AccuWeather Low-Fat Cookbook

Lasagna

8 oz. Lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 16-oz. can low-sodium tomatoes, undrained and cut up
1 6 oz. Can low-sodium tomato paste
1 1/2 tsp. dried basil, crushed
1 1/2 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed
9 packaged dried lasagna noodles
1 12-oz. carton low-fat cottage cheese, drained
1 1/2 cup shredded reduced-fat mozzarella cheese (6 oz.)
1/4 cup grated Parmesan cheese (1 oz)
1 egg
2 Tbsp. Snipped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper

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 1/4-teaspoon salt. Bring to boil; reduce heat. Simmer, covered for 15 minutes; stir occasionally.

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

For filling, combine 1 cup of the mozzarella cheese, the Parmesan cheese, egg, parsley and 1/4 teaspoon pepper.

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 mozzarella.

Bake, uncovered, and in a 375 oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition Facts per serving: 281 calories, 8 g total fat (5 g saturated fat), 60 mg cholesterol, 491 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein. Exchanges: 1 1/2 starch, 2 Lean Meat, 1 Vegetable

Weight Watchers Points: 6 pts per serving