I made this lasagna for my family. They loved it so much I made it twice in the same week! Using low fat ingredients, you won't feel guilty at all.
15 oz low-fat ricotta cheese
1 1/2 cups low-fat cottage cheese
2 TBS water
6 TBS grated Parmesan cheese, divided
3/4 tsp dried oregano, divided
1/2 pound lean ground beef
1/2 tsp garlic powder
1 (24 to 28 oz) jar marinara sauce (or about 3 cups)**See notes
7 traditional lasagna noodles, uncooked
2/3 cup shredded part-skim mozzarella cheese (I used a little more)
In a medium bowl, combine the ricotta, cottage cheese, water, 4 TBS Parmesan cheese, and 1/2 tsp oregano. Mix thoroughly. Set aside.
Lightly brown the ground beef, drain. Add garlic powder. Set aside.
Place the marinara sauce in a medium bowl. Add 1/2 cup water (unless the marinara is already fairly thin) to the empty sauce jar or container, give it a swirl, and add to the marinara sauce. Spread 1/2 cup of the sauce on the bottom of a 4 to 6 quart slow cooker. Add the browned beef to the remaining marinara.
Place half of the lasagna noodles over the sauce, breaking the noodles to fit (don't worry if small spaces are uncovered). Cover the noodles with half of the cheese mixture (about 1 1/2 cups), then top with 1 cup of the meat sauce. Repeat.
Top with the remaining noodles, cover with the remaining sauce and sprinkle on the mozzarella, the remaining 1/4 tsp oregano and 2 TBS Parmesan. Cook for 3 to 3 1/2 hours on low or until fork tender. Turn off heat and let sit at least 15 minutes before serving.
** Notes: I like to use Mazzetta Napa Valley Bistro Homemade Style Marinara. I also added some diced red bell pepper.
Source: Eat More of What You Love - Marlene Koch