| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Low-cal, Main dish |
12 |
Servings |
INGREDIENTS
| 10 |
oz |
Lasagna Noodles, cooked |
| 1/2 |
lb |
Extra lean ground beef |
|
|
ground turkey may be used |
| 8 |
oz |
Mushroom pieces, drained |
| 1 |
|
Onion, chopped |
| 30 |
oz |
Low-fat spagetti sauce |
| 2 |
|
Carrots, peeled and shredde |
| 16 |
oz |
Fat free or low fat |
|
|
cottage cheese |
| 8 |
oz |
Mozzarella cheese, part ski |
INSTRUCTIONS
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 350 degrees. Remove from oven; cover with
foil. Let stand 20 minutes before serving. 8 grams fat per serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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