4 cups extra-broad, no-yolks egg noodles 1 teaspoon olive oil 1 1/2 cups finely chopped yellow onion 2 medium cloves garlic, peeled and minced 1 pound lean ground beef 1 (15 ounce) can seasoned tomato sauce for lasagna 1/2 cup pasta-cooking water (see note) 1/4 teaspoon ground black pepper Optional: 1/4 teaspoon salt 1 cup low-fat cottage cheese 1/2 teaspoon each dried basil and oregano, crushed 2 tablespoons grated Parmesan cheese 2 tablespoons egg substitute or 1 egg 2/3 cup grated mixed Italian cheese
Procedures : Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside. Bring a large pan of water to the boil. Add the noodles and cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; saut� 3 minutes. Add the garlic and saut� 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink. Drain off the excess liquid. Pour the tomato sauce into the pan. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes. Season with black pepper. Taste and add a little salt if necessary. While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute. Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese. Bake on center oven rack 25 minutes. Let cool 5 minutes before serving. Yields 6 servings.