Lasagna

Ingredients

• 3 cups chunky garden pasta sauce
• 6 oz whole wheat lasagna noodles
• 2 extra large eggs
• 2 cups shredded nonfat mozzarella cheese
• 1 3/4 cups cottage cheese
• 1/2 cup grated parmesan cheese
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/4 cup parsley fresh chopped
• 1 1/2 cups water
• 1 lb ground beef

Directions

1. Heat oven to 350 °F (175 °C).
2. In 3-quart saucepan over medium-high heat, brown meat; drain.
3. Add spaghetti sauce and water; simmer about 10 minutes.
4. Meanwhile, in medium bowl, stir together cottage cheese, one-half mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper.
5. Pour about 1 cup sauce on bottom of 13x9" baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce.
6. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese.
7. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly.
8. Let stand 10 minutes before cutting.