Served as main course. Non-vegetarian dish.

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 shredded

16 oz Fat free or low fat Cottage Cheese

8 oz Mozzarella Cheese, part ski

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 9 x 13 x 2 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 F. Remove from oven; cover with foil. Let stand 20 minutes before serving. 8 grams fat per serving.

Serves: 12

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