4 cups (broken) lasagna noodles
1 lb. lean ground beef
1 to 2 TBS. oil
1 large onion, chopped
2 green onions, chopped
1/2 cup sliced fresh mushrooms (optional)
2 teaspoons bottled minced garlic
1/4 cup parsley, (I use the jar kind)
2 tsp. dried Italian seasoning
2 cans (14-1/2 oz. each) chopped or diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 cup low-fat cottage cheese
2 cups (8 oz.) shredded mozzarella cheese

Boil noodles in salted water for about 10 minutes. Drain. Put oil in a 10 inch skillet, (I used an iron skillet), using medium heat, cook onions and mushrooms until soft. Add beef, breaking up and cook until done. Add garlic, parsley and Italian seasoning. Add the tomatoes and the paste. Stir gently. Reduce heat to low, and add the cottage cheese, 1 cup of the mozzarella, and the noodles, stirring gently but well. Sprinkle the remaining cheese over top, cover and simmer for about 2 minutes to melt the cheese.Yield: about 6 servings