No Boil Lasagna-Lower Fat - cooking recipe

Ingredients

4 ounces creamette lasagna noodles (8 noodles)
1 lb extra lean ground beef
26 ounces hunt's garlic and herb spaghetti sauce (1 large can)
1 cup water
2 teaspoons tomato paste
1 teaspoon oregano
2 teaspoons garlic powder
16 ounces 1% fat cottage cheese
1 tablespoon dried parsley
1/2 cup parmesan cheese
1 egg white
2 cups light mozzarella cheese

Preparation

Brown ground beef in skillet, drain.
Add spaghetti sauce, paste, oregano, garlic powder and water. Stir until tomato paste is mixed. Keep on low heat.
In a med. bowl combine the cottage cheese, parsley, parmesean and egg white. Stir well.
Once the sauce just begins to boil, remove from heat.
In a 9 x12 baking pan, spoon in 1 cup of sauce mix, on top of that put 4 uncooked lasagna noodles (possibly 3 horizontal and 1 vertical). You do not need to make the noodles touch as they will expand while cooking.
Next spread 1/2 the cottage cheese mixture over the noodles. Sprinkle with 1 cup mozzarella cheese. Spoon 1/2 the remaining sauce over the cheese then layer the next 4 noodles. Put the rest of the cheese mixture and mozzarella cheese then on top of that spread out the remaining sauce.
Cover and bake for 60 minutes at 350 degrees or until the middle of the pan just begins to bubble.
Remove and let stand for 10 minutes before cutting.