Weight Watchers Lasagna

1 pound of 97% lean ground beef
1 tablespoon of minced garlic
1 cup of onion chopped – I do not really care for bits of onion in my meals, so I just season my ground beef with onion powder.
1 1/2 teaspoons of dried oregano
1 bottle 26 oz of spaghetti sauce
9 uncooked lasagna noodles
16 oz of low fat cottage cheesedrained
2 cups of reduced fat shredded mozzarella cheese

Preheat the oven to 375.
In a large skillet, brown the meat with the onions, garlic and oregano. Drain the meat if necessary.
Stir in the spaghetti sauce and simmer for 5 minutes. Remove from the heat.
In a 9×13 baking dish, spread 1/2 cup of the sauce mixture to cover the bottom evenly.
Then layer 3 of the noodles, 1 cup of the cottage cheese and 1/2 cup of the mozzarella cheese.
For the next layer, start with 1 cup of the sauce mixture, 3 noodles, the rest of the cottage cheese and 1/2 cup of the mozzarella cheese.
Top with the last three noodles and the rest of the sauce mixture. Then cover with foil.
Bake for 30 minutes or until heated throughout.
Uncover and top with the rest of the mozzarella cheese. Bake, uncovered, for another 5 minutes or until the cheese is melted.
Let lasagna sit for 5 minutes before serving.

1 serving = 8 points.

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