Preheat oven to 375 degrees.

Mix cottage cheese, mushrooms, spices and egg in bowl.

Spoon one cup of the spaghetti sauce on the bottom of an 8-inch by 12-inch baking pan.

Layer half the uncooked noodles on top of the sauce. Spread half the cottage cheese mixture on top of the noodles. Sprinkle evenly with half the mozzarella and 1/4 cup parmesan.

Spread one-and-a half cups of the remaining sauce over the mozzarella and parmesan.

Top with the remaining noodles. Spread evenly with the remaining cottage cheese mix. Sprinkle on the remaining mozzarella and another 1/4 cup parmesan. Top with the rest of the sauce. (Spread the sauce evenly with the back of a spoon to cover ingredients completely)

Cover pan with tin foil (vented by fork) and bake one hour. Remove cover and bake an additional 10 minutes.

Remove from oven. Uncover and sprinkle with remaining 1/4 cup parmesan cheese. Leave uncovered and make sure you let it stand for 15 minutes before cutting.

Makes 8 servings.

Nutrition information per serving:

340 calories; 5 grams fat; 31 grams protein; 41 grams carbohydrates; 1091 mg sodium.

Note: This recipe has been designed to use less fat and/or sugar than conventional recipes; however, it may not be appropriate for people with certain diseases or nutrition needs. Ask your doctor or healthcare specialist for specific recommendations.

Chop the onions into small pieces. Crumble beef and sauté with onions over medium-high heat in large non-stick skillet. Cook 10 minutes until meat is evenly browned and onions are soft. Carefully drain off any excess fat and liquid.

Drain the liquid from the tomatoes into a bowl and set aside. In large pot (use one that has a cover) break the canned whole tomatoes into small pieces. Add the beef mixture. Drain the kidney beans, discarding the liquid. Add the drained kidney beans and all remaining ingredients. Make sure you adjust the spices (especially the hot ones) to your taste. Bring to a boil.

Reduce heat to low, cover pot, and simmer 45 minutes. Add reserved juice from the canned tomatoes, 1/4 cup at a time, until chili is as thick or thin as you prefer. Stir every ten minutes or so to make sure chili doesn't stick or burn. If desired, top with shredded non-fat cheddar cheese.

Serves 6.

Nutrition information per serving:

310 calories; 19 grams protein; 10 grams fat; 31 grams carbohydrates; 11 grams fiber; 870 mg sodium

Note: This recipe has been designed to use less fat and/or sugar than conventional recipes; however, it may not be appropriate for people with certain diseases or nutrition needs. Ask your doctor or healthcare specialist for specific recommendations.