Ingredients

• 4 cups extra-broad, no-yolks egg noodles
• 1 teaspoon olive oil
• 1 1/2 cups finely chopped yellow onion
• 2 medium cloves garlic, peeled and minced
• 1 pound lean ground beef
• 1 (15 ounce) can seasoned tomato sauce for lasagna
• 1/2 cup pasta-cooking water (see note)
• 1/4 teaspoon ground black pepper
• Optional: 1/4 teaspoon salt
• 1 cup low-fat cottage cheese
• 1/2 teaspoon each dried basil and oregano, crushed
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons egg substitute or 1 egg
• 2/3 cup grated mixed Italian cheese

Instructions

1. Heat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.
2. Bring a large pan of water to the boil.
3. Add the noodles and cook according to package directions.
4. Reserve 1/2 cup pasta-cooking water, then drain the pasta.
5. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; sauté 3 minutes.
6. Add the garlic and sauté 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.
7. Drain off the excess liquid. Pour the tomato sauce into the pan.
8. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.
9. Season with black pepper. Taste and add a little salt if necessary.
10. While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.
11. Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles.
12. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese.
13. Bake on center oven rack 25 minutes.
14. Let cool 5 minutes before serving.