Low Calorie Spinach Lasagne

• 1 lb. lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic
• 1 tsp. oregano
• 1 tsp. basil
• 1 1/2 c. tomato puree
• salt and pepper
• 6 (6 oz.) lasagna noodles
• 2 (10 oz.) frozen chopped spinach, thawed
• 1 1/2 c. low-fat cottage cheese
• 1 egg, slightly beaten
• 3 Tbsp. Parmesan cheese
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. Spray pan with nonstick vegetable spray.
2. Brown ground meat. Remove, reserving 1 teaspoon drippings.
3. Add onions; saute.
4. Add garlic.
5. Cook 1 minute, then add beef; blend in oregano, tomato puree, basil, salt and pepper.
6. Heat to boiling.
7. Simmer 5 minutes. Cook noodles; drain.
8. Mix spinach (water removed), cottage cheese, egg, Parmesan cheese, nutmeg, salt and pepper.
9. In 9-inch square pan, place 1/3 spinach mix on bottom.
10. Use 2 noodles to make a layer; spread meat sauce, continue layering.
11. Cover with foil. Bake 40 to 45 minutes until hot and bubbly.

lean ground beef, onion, garlic, oregano, basil, tomato puree, salt, lasagna noodles, lowfat cottage cheese, egg, parmesan cheese, nutmeg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189367 (may not work)