3/4 cup chopped onion
1 garlic clove, chopped
2 T olive oil
3/4lb very lean ground beef
1 eight-ounce can tomato sauce
1 six-ounce can tomato paste
1 cup water
1/2 t dried oregano
1/2 t dried basil
Pinch of ground cloves
8-10 ounces lasagna noodles
1 cup low fat cottage cheese
1 cup low fat ricotta cheese
6 ounces sliced mozzarella cheese

Sauté onion and garlic in olive oil until tender. Add meat and brown. Add tomato sauce, tomato paste, 1 cup water, herbs and cloves. Cover and simmer about 30 minutes. Meanwhile cook lasagna in boiling water with a little salt for about 10 minutes or until al dente. Drain. Preheat oven to 350 degrees. Place half of lasagna in the bottom of a greased 9 x 13 casserole dish. Stir together the three cheeses. Spread half of the cheeses over lasagna, then half the meat sauce. Repeat layers. Bake 350 degrees for 45 minutes until hot throughout. If using Trivection Speedbake on casserole setting, it will take only 12-15 minutes. Serves 6-8.