Cooking Light magazine's Lazy Lasagna recipe

9 servings

1 pound ground round

1 (26 ounce) jar low-fat spaghetti sauce

1 (16 ounce) package fat-free cottage cheese

2 tablespoons grated Parmesan cheese

cooking spray

1 (8 ounce) package precooked lasagna noodles

1 cup (4 ounces) preshredded reduced-fat mild Cheddar cheese

Chopped fresh parsley (optional)

Preheat oven to 350 degrees.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble.

Drain well, and return meat to pan.

Add sauce; bring to a boil.

Reduce heat, and simmer 5 minutes.

Combine cottage and Parmesan cheeses in a bowl; set aside.

Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese.

Repeat layers, ending with noodles.

Spread remaining meat mixture over noodles.

Cover and bake at 350 degrees for 30 minutes.

Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts.

Let stand 10 minutes before serving.

Garnish with parsley, if desired.