Four-cheese lasagna

1 lb. extra lean ground beef (I used ground turkey)
1 onion, chopped
1 pkg. (8oz.) Philadelphia Neufchatel cheese, softened  (I used fat free)
1 cup 2% Milk fat low fat cottage cheese
1/2 grated parmesan cheese, divided
1 pkg. (8oz.) shredded part-skim mozzarella cheese
1 egg, beatened
1 jar (24 oz.) spaghetti sauce
1 can (14.5oz) diced tomatoes, drained 
1/2 tsp. dried oregano leaves
12 lasagna noodles, cooked ( I used whole wheat noodles)

Heat oven to 350. Brown meat with onions in large skillet. Meanwhile, mix cream cheese, cottage cheese, 1 1/2 cups mozzarella, 1/4 cup Parmesan and egg until well blended. Drain meat, return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 minutes. Remove from heat. Spoon 1 cup meat sauce onto bottom of baking dish; top with layers of lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
Bake 50 minutes or until heated through, uncover after 40 minutes. Let stand 10 minutes before cutting to serve.

From Kraft food Food and Family magazine Fall 2011 issue.