Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.
Makeover - How We Did It
We've made over a traditional lasagna that results in a savings of 140 calories and 11g of total fat, including 5.5g of sat fat, per serving by using extra-lean ground beef instead of sausage and decreasing the amount, using cottage cheese instead of ricotta cheese, decreasing the Parmesan and using KRAFT 2% Milk Shredded Mozzarella Cheese.
Substitute 1 container (15 oz.) part-skim ricotta cheese for the cottage cheese.
Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 375°F oven 40 min. or until heated through.
Substitute 2 cups frozen BOCA Ground Crumbles for the browned ground beef. Add to pasta sauce in saucepan along with the garlic and oregano; cook until heated through, stirring occasionally. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.