Lasagna

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Lasagna
Yield: Makes 8 servings

Ingredients:

1teaspoon olive oil
2cloves garlic, minced
2cans (about 14 ounces each) Italian-style diced tomatoes, undrained
1/2teaspoon dried Italian seasoning
1/2pound 95% lean ground beef
1large onion, chopped
8ounces fresh mushrooms, sliced
2zucchini, shredded
8ounces uncooked lasagna noodles
1cup low-fat (1%) cottage cheese
1cup fat-free ricotta cheese
1cup (4 ounces) shredded part-skim mozzarella cheese, divided
2egg whites
2tablespoons Parmesan cheese




Preparation:


1.Heat oil in large nonstick skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with juice and seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 to 25 minutes or until sauce thickens.2.Heat large nonstick skillet over medium heat. Add beef and onion; cook and stir until beef is browned and onion is tender. Drain. Stir in mushrooms and zucchini; cook and stir 5 to 10 minutes or until tender.3.Cook noodles according to package directions. Drain. Rinse under cold water; drain well. Combine cottage cheese, ricotta cheese, 1/2 cup mozzarella cheese and egg whites in medium bowl.4.Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. Place layer of noodles in bottom of pan. Spread half of beef mixture over noodles. Top with half of cheese mixture and noodles. Repeat layering process, ending with noodles. Pour tomato mixture over noodles. Sprinkle with remaining 1/2 cup mozzarella and Parmesan cheese. Cover; bake 30 minutes. Uncover; bake 10 to 15 minutes or until heated through. Let stand 10 minutes before serving. Cut into 8 wedges. Garnish as desired.




Nutritional Information:



Serving Size: 1/8 of total recipe



Sodium
354 mg



Protein
24 g



Fiber
2 g



Carbohydrate
31 g



Cholesterol
27 mg



Saturated Fat
2 g



Total Fat
5 g



Calories from Fat
18 %



Calories
275




Dietary Exchange:



Meat
2



Vegetable
1



Starch
2