3/4 lb. extra lean ground beef (I used 96/4; You could use Ground Turkey)
Pre-Heat Oven to 375 Degrees.
Put Ground Beef, Garlic and Italian Seasoning in Skillet. Cook at Medium to Medium-High Heat until No longer Pink and the Beef Crumbles. Pour Tomato sauce in with ground beef and let simmer on Low heat for 5 minutes. While simmering Mix Cottage Cheese, Egg and Parmesan Cheese in a small mixing bowl.
Grease a 13x9 Baking Dish. Pour 1/2 Cup of Ground Beef - Tomato Sauce Mix in the Bottom of the Baking Dish. Top with 3 Lasagna Noodles, 1/2 of Cottage Cheese Mixture, 1/3 of Remaining Sauce and 1/2 Cup of Mozzarella Cheese. Repeat Order Again. Top with 3 Noodles, Remaining Sauce and Remaining Mozzarella Cheese. Cover with Foil and Bake for 40 Minutes. Remove Foil and Bake an Additional 5 Minutes or Until Cheese is Brown and Bubbling. The Lasagna will Serve 9, so most of you will have Left Overs.
Toss Together Romaine Lettuce, Light or Fat Free Caesar Dressing and Croutons for Salad.
Butter Whole Wheat Bread (I use Country Crock Light) and sprinkle with Garlic Salt. Pop under the Broiler or if cooking for just a few (Like Myself) put them in the toaster! Enjoy!