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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 10 ounces lasagna noodles cooked
- 1/2 pound beef ground, extra lean, ground turkey may be used
- 8 ounces mushrooms, canned can, pieces, drained
- 1 each onions chopped
- 30 ounces spaghetti sauce low-fat
- 2 each carrots peeled, shredded
- 16 ounces cottage cheese fat-free
- 8 ounces mozzarella cheese part skim, shredded
Method
- Cook lasagna noodles; drain and set aside.
- In skillet or fry pan, cook meat; drain fat and place meat in colander.
- Rinse with hot water.
- Add mushrooms and onion to cooked meat.
- In a 9x13x2 inch baking pan, layer one-third of cooked lasagna noodles with half the meat mixture, half cottage cheese, half carrots, half mozzarella and one third sauce.
- Repeat layers.
- Top with remaining noodles and sauce.
- Cook uncovered for 35 minutes at 350F (180C).
- Remove from oven; cover with foil.
- Let stand 20 minutes before serving.
- 8 grams fat per serving.
