Lasagna low-fat

1 lb lean ground round, or turkey, or venison (if you can get it. It is
very low fat)
1 can (15 oz) tomato sauce
11/2 tsp garlic salt
1 tsp basil leaves
1 tsp oregano leaves
1 carton of fat free cottage cheese
1/4 cup of no-fat parmesan cheese
1 egg or equivalent amount of egg substitute
11/2 pounds of yellow squash sliced into 1/8 thick slices
2 tblsp flour
1 pkg(4 oz) no fat mozzarella cheese
Another 1/4 cup of no-fat parmesan cheese for topping

Heat oven to 350.  Cook and stir meat in a large skillet until browned. 
Drain off any fat.
Stir in tomato sauce, garlic salt, basil, and oregano.  Heat to boiling. 
Reduce heat and simmer uncovered until mixture is consistency of spaghetti
sauce, about 10 minutes.  

Use baking pan 9 x 9 x 2 inches.  Spray with no-fat cooking spray.  Mix cottage cheese, 1/4 cup of parmesan cheese and the egg.  Make a layer using half of each of squash, flour, cottage cheese mixture, meat sauce, and mozzarella cheese;  Repeat.  Sprinkle 1/4 cup parmesan cheese on top.  Bake uncovered 45 minutes.  Let stand 20 minutes before serving.  

9 servings 240 calories each