Ingredients

• 500ml 1% cottage cheese
• 250g mozzarella chee (slices are easier)
• 2 packets of powdered spaghetti mix
• 1 large can (~700ml) of diced tomatoes
• 700ml (approx) of spaghetti sauce (jar)
• powdered parmasean cheese
• ~300g yves veggie ground round (can be substituted for meat)
• 1 box of oven ready lasagna noodles
• 9x13 pyrex cookware

Directions

1. eheat oven to 350.

2. Brown the veggie ground round (or meat) in a large pot.

3. Add diced tomatoes, spaghetti sauce, powdered spagheti sauce to the pot, simmer on medium-low for 5 minutes.

4. Add thin layer of sauce to bottom of 9×13 pyrex cookware.

5. Add layer of noodles.

6. Spread 1/2 of cottage cheese across noodles.

7. Spread 1/2 of mozzarella cheese across noodles.

8. Add a layer of sauce.

9. Add layer of noodles.

10. Spread remaining cottage cheese across noodles.

11. Spread remaining mozzarella cheese across noodles.

12. Add a layer of sauce.

13. Add layer of noodles.

14. Add a layer of sauce.

15. Sprinkle with parmasean.

16. Cook (uncovered) in oven for 30 minutes.

17. Enjoy.

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