Lighter Lasagna

Name: Lighter Lasagna
Ingredients: 12 lb extra lean ground beef; 1 (4 ounce) can mixed mushrooms, drained; 1 teaspoon garlic powder; 1 12 teaspoons dried oregano; 1 (26 ounce) jar spaghetti sauce; 1 (16 ounce) container fat-free cottage cheese; 2 egg whites; 1 tablespoon parsley flakes; 14 cup parmesan cheese, grated; 6 no-boil lasagna noodles; 2 cups low-moisture part-skim mozzarella cheese, divided

11 ingredients

14 steps

Ingredients

12 lb extra lean ground beef
1 (4 ounce) can mixed mushrooms, drained
1 teaspoon garlic powder
1 12 teaspoons dried oregano
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) container fat-free cottage cheese
2 egg whites
1 tablespoon parsley flakes
14 cup parmesan cheese, grated
6 no-boil lasagna noodles
2 cups low-moisture part-skim mozzarella cheese, divided

Directions

1

Preheat oven to 375.
2

Brown meat in medium saucepan.
3

Stir in mushrooms, garlic powder, oregano and spaghetti sauce.
4

Simmer 5 minutes and remove from heat.
5

Mix cottage cheese, egg whites, parsley flakes and parmesan cheese.
6

Spread 1/2 cup of the sauce mixture in a 13 x 9 baking dish which has been coated with cooking spray.
7

Layer 2 noodles (broken into quarters), 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish.
8

Repeat layers.
9

Top with remaining 2 noodles (again broken into quarters) and remaining sauce mixture.
10

Cover with foil.
11

Bake 30 minutes or until heated through.
12

Uncover; top with remaining 1 cup of mozzarella.
13

Bake, uncovered, an additional 5 minutes or until cheese is melted.
14

Let stand 5 minutes before serving.