Delicious Low Cholesterol Lasagna

Name: Delicious Low Cholesterol Lasagna
Ingredients: 8 ounces fresh baby bella mushrooms; 1 medium red onion, chopped; 8 garlic cloves, finely chopped; 4 tablespoons olive oil; 3/4 lb lean ground buffalo meat; 1 bunch fresh sage, finely chopped; 1/4 teaspoon nutmeg; 1/4 teaspoon ground mustard; 1/2 teaspoon ginger; 1 teaspoon fennel; 1 teaspoon salt; 1 teaspoon fresh ground pepper; 2 fresh tomatoes, diced; 6 ounces tomato paste; 15 ounces tomato sauce; 1 bunch fresh thyme, removed from stem and finely chopped; 1 bunch fresh oregano, removed from stem and finely chopped; 1 bunch fresh basil, removed from the stem and finely chopped; 2 fresh bay leaves; 3/4 cup good cabernet sauvignon wine; 3/4 lb grated fat free mozzarella cheese; 4 tablespoons fresh curly-leaf parsley, finely chopped; 24 ounces fat-free cottage cheese; 4 egg whites; 8 whole wheat lasagna noodles; non stick aluminum foil

26 ingredients

11 steps

Ingredients

8 ounces fresh baby bella mushrooms
1 medium red onion, chopped
8 garlic cloves, finely chopped
4 tablespoons olive oil
3/4 lb lean ground buffalo meat
1 bunch fresh sage, finely chopped
1/4 teaspoon nutmeg
1/4 teaspoon ground mustard
1/2 teaspoon ginger
1 teaspoon fennel
1 teaspoon salt
1 teaspoon fresh ground pepper
2 fresh tomatoes, diced
6 ounces tomato paste
15 ounces tomato sauce
1 bunch fresh thyme, removed from stem and finely chopped
1 bunch fresh oregano, removed from stem and finely chopped
1 bunch fresh basil, removed from the stem and finely chopped
2 fresh bay leaves
3/4 cup good cabernet sauvignon wine
3/4 lb grated fat free mozzarella cheese
4 tablespoons fresh curly-leaf parsley, finely chopped
24 ounces fat-free cottage cheese
4 egg whites
8 whole wheat lasagna noodles
non stick aluminum foil

Directions

1

Preheat oven for 350.
2

Saute mushrooms, onion, and garlic in olive oil.
3

Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
4

Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out.
5

Cook lasagna noodles according to package directions. Drain and set aside.
6

Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
7

Pour 1/2 of sauce in baking dish.
8

Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
9

Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
10

Cover dish with non-stick foil and cook for 30 minutes.
11

Remove foil and cook for an additional 20 minutes.