Instructions: Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup Sargento Light cheese. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.

Garnish with oregano, if desired.

Yield: 9 servings.

*Original recipe used Italian Provolone instead of Sargento Light.

NOTES :
Extremely tasty. The texture is not quite the same as full fat lasagna, but
its better than most. The Cheese doesnt really melt as well.

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