WEEKDAY LASAGNA

1 pound lean ground beef
1 small onion, chopped
1 can (28 oz) crushed tomatoes
1 3/4 cups water
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix (such as spatini)
1 egg, lightly beaten
2 cups (16 oz) fat-free cottage cheese
2 tablespoons grated parmesan cheese
6 uncooked lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain stir in the tomatoes, water, tomato paste and spaghetti sauce mix. bring to a boil. reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

in a small bowl, combine the egg, cottage cheese and parmesan cheese. spreading 2 cups meat sauce in a 13"x 9" baking dish coated with pam. layer with 3 noodles, half of cottage cheese mixture and half of remaining meat sauce. repeat layers.

cover and bake at 350° for 50 minutes. uncover; sprinkle with mozzarella cheese. bake 10-15 minutes longer or until bubbly and cheese is melted. let stand for 15 minutes before cutting.

9 servings

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