Besides being a senator, a lawyer's aide, and a shop-a-holic, Lindsey
Grey (the woman behind the man) is a pretty darn good cook!

Try her recipe for "LOW FAT" LASAGNE and you'll see!

This recipe can be made plain (no meat, no veggies), with Meat, or
with Veggies.  I wouldn't recommend mixing meat and veggies.

1 pkg. Wheat or Low Carb Lasagne Noodles
16 oz. Fat Free Cottage Cheese
3 cup pkg. Skim Milk or Low Fat Mozzarella Cheese
Parmesan Cheese
1 jar Pasta Sauce (Traditional Style, Any Brand)
1/2 lb. Turkey Meat (optional)
1/2 c. each of Asst. Veggies Like Broccoli, Zucchini, Onion (optional)

In a Pot boil noodles "al dente" and Preheat oven to 350 degrees.
If using Turkey, brown the meat in a frying pan.
If using veggies use a blender and either chop, or puree (a good way
to hide them from your Kids or Picky Husband).

In a 9 x 13 pan or Lasagne pan, pour in enough pasta sauce to cover
the bottom of the pan. Add one layer of cooked noodles over top.

In a Bowl mix together the rest of the pasta sauce (save 1/3 cup for
the top), the meat or veggies (if using), the cottage cheese, most of
the mozzarella (save some for the top), and about a 1/2 cup of
Parmesan cheese.  

Using a spoon cover the noodles in the pan with a layer of this
mixture. Then add more noodles. Continue to layer mixture and
noodles.  

Add a final layer of noodles. Put remaining Pasta sauce on top,
sprinkle on remaining Mozzarella and some parmesan.

Bake at 350 degrees for 25 to 30 minutes, Until "Bubbly" but don't
overbrown!

This Lasagne is even better tasting the second day after the sauces
have soaked into the noodles.  It can be assembled and then
refridgerated for up to 24 hours before cooking.  After cooking, can
be frozen.