Classic Lasagna

This filling dish is easy enough for a weeknight, but good enough to serve for a special occasion. The no-cook lasagna noodles take away a lot of the extra work associated with making lasagna, and truly make it easy. You'll end up with lots of leftovers -- this recipe makes 8 servings -- so if you don't want that many, cut the recipe in half and use a smaller casserole dish.

Classic Lasagna

2 cups fat free cottage cheese
1 egg, lightly beaten
2 tsp dried parsley
1 lb 93% lean (or leaner) ground beef
1 tsp minced garlic
1 small onion, chopped
26 oz Whole Foods Everyday 365 Fat Free Pasta Sauce, divided
14.5 oz can Italian-style diced tomatoes
3 oz tomato paste
8 sheets DeLallo no-boil whole wheat lasagna noodles
1 3/4 cups fat free mozzarella cheese, divided

In a medium bowl, beat egg and then add cottage cheese and parsley. Stir until combined and refrigerate until needed. Reserve 1/2 cup pasta sauce and set aside. In a skillet, brown ground beef with garlic and onion; drain fat. Stir in remaining pasta sauce (about 2 3/4 cups), diced tomatoes, and tomato paste. Warm through and remove from heat.

Assemble lasagna as follows in 13x9" casserole dish lightly misted with olive oil:

Reserved 1/2 cup sauce
4 sheets lasagna noodles, overlapping slightly to fit
Half of cottage cheese mixture
Half of meat sauce
3/4 cup mozzarella cheese
4 sheets lasagna noodles
Remaining cottage cheese mixture
Remaining meat sauce
1 cup cheese

Cover and bake at 375 for 25 minutes. Uncover and bake 5-10 more minutes to melt and crisp cheese on top.