By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 10 oz
- lasagna noodles, cooked
- 1/2 lb
- extra lean ground beef or turkey
- 8 oz
- can mushroom pieces, drained
- onion, chopped
- 30 oz
- spaghetti sauce, low-fat
- carrots, peeled and shredded
- 16 oz
- cottage cheese, fat-free
- 8 oz
- mozzarella cheese, part skim milk, shredded
1Cook lasagna noodles; drain and set aside.
2In skillet or fry pan, cook meat; drain fat and place meat in colander.
3Rinse with hot water.
4Add mushrooms and onion to cooked meat.
5In 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.
7Top with remaining noodles and sauce.
8Cook uncovered for 35 minutes at 350 degrees.
9Remove from oven; cover with foil.
10Let stand 20 minutes before serving.