Recipe: Low-Fat Lasagna (using ground beef or turkey, carrots and mushrooms)

LOW-FAT LASAGNA

10 oz lasagna noodles
1/2 lb extra lean ground beef (or ground turkey)
1 (8 oz) can mushroom pieces, drained
1 small onion, finely chopped
1 (30 oz) jar low-fat spaghetti sauce
2 medium carrots, peeled and shredded
1 (16 oz) container fat free or low fat cottage cheese
8 oz part skim mozzarella cheese

Cook lasagna noodles; drain and set aside.

In skillet or fry pan, cook meat; drain fat. Place meat in colander and rinse with hot water. Add mushrooms and onion to cooked meat.

In a (13x9x2-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.

Bake, uncovered, at 350 degrees F for 35 minutes. Remove from oven; cover with foil. Let stand 20 minutes before serving.

Makes 12 servings