Low-fat Lasagna

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Title: LOW-FAT LASAGNA
Categories: Main dish, Low-cal
Yield: 12 servings

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

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.

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