Easy PEP Lasagna

12 oz. dry lasagna noodles
3 cups K's spaghetti meat sauce and 1/2 jar Ragu Light sauce OR1 1/2 jars Ragu Light sauce
1 - 24 oz. container fat free cottage cheese
12 oz. Kraft fat free shredded mozzarella cheese (1 1/2 pkgs.)
2 cups Kraft grated parmesan cheese
3 - 5 cups water

Spray a 9" X 13" baking pan liberally with nonstick cooking spray.Lightly pour about 1 cup water in bottom of pan, then evenly add 1 cup sauce (K's or Ragu Light). Lengthwise in pan, put 5 dry lasagan noodles, break two others and put fill in the empty spot on end of pan. Add a thin layer of cottage cheese, sprinkle some parmesan cheese, spread evenly some ff shredded mozzarella cheese. Top with more sauces and additional water. Next, layer more dry noodles going the opposite direction and continue layering all ingredients as before. If you have enough noodles and cheeses (and sauce), do one more layer, ending with sauce and mozzarella and parmesan cheeses. Top with a little more water, spray top of cheeses with nonstick spray. Cover tightly with foil. Bake 375 degrees for at least 1 hour. Uncover carefully to see if more baking is necessary, adding more water as necessary (it should be moist, but not overly watery). Uncover the last few minutes of baking. Let stand 5 minutes before cutting so it is firm. Cut into 12 servings.

Each serving in PEP Counts = 3 veges, 1 3/4 breads (or 2 3/4 breads if you have no veges), 3 meats, 1 fat.NOTE: If K's meat sauce is used, add 1 additional meat to meat count