| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Low-cal |
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 |
sm |
Onion, chopped |
| 30 |
oz |
Low-fat spagetti sauce |
| 2 |
md |
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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