3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 container (16 oz.) Low Fat Cottage Cheese
1/4 cup Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
2 cups Shredded Mozzarella Cheese, divided
HEAT oven to 375°F. Brown meat with garlic and oregano in saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce mixture. Repeat layers. Top with remaining noodles and remaining sauce mixture. Cover with foil.
BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.
Assemble lasagna as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.