Baked Lasagna

• 4 c. canned tomatoes
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1 1/2 tsp. onion salt
• 1/8 tsp. pepper
• 1 lb. lean ground beef
• 1/2 lb. lasagna noodles
• 1 egg
• 2 c. cottage cheese
• 1/2 lb. grated Mozzarella cheese
• 1/2 c. Parmesan cheese
• 1/2 tsp. oregano

1. Combine in saucepan tomatoes, tomato sauce, salt, oregano, onion, salt and pepper.
2. Simmer mixture uncovered.
3. Brown ground beef, drain fat and add to sauce.
4. Simmer for 2 1/2 hours.
5. Cook lasagna noodles.
6. One-half teaspoon oil added to water prevents noodles from sticking.
7. Drain.
8. Mix cottage cheese with beaten egg. Grate Mozzarella cheese and Parmesan cheese.
9. Layer items in 9 x 13-inch pan.
10. Start with 1/4 of meat sauce.
11. Add 1/2 of the noodles, then add 1/2 cottage cheese mixture, 1/3 of the Mozzarella cheese and 1/2 of the Parmesan cheese.
12. Repeat layers, ending with meat sauce topped with Mozzarella cheese.
13. Bake until bubbly, 30 to 35 minutes, covered.
14. Remove from oven; let stand 15 minutes. Yield:
15. 8 servings.
16. Carbohydrate 31 g, protein 33 g, fat 20 g, calories 436.
17. One serving = 4 meat low-fat exchange, 2 bread starch exchange, 2 fat exchange.

tomatoes, tomato sauce, salt, onion salt, pepper, lean ground beef, lasagna noodles, egg, cottage cheese, mozzarella cheese, parmesan cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302316 (may not work)