1 teaspoon olive oil
2 cloves garlic, minced
2 cans (14 ounces each) no-salt-added Italian style tomatoes undrained
1/2 teaspoon dried Italian seasoning
8 ounces lean ground beef
1 large onion, chopped
8 ounces fresh mushrooms sliced
2 zucchini, shredded
8 ounces uncooked lasagna noodles
1 cup 1% low-fat cottage cheese
1 cup (4 ounces) shredded par-skim mozzarella cheese, divided
2 egg whites
2 tablespoons parmesan cheese

1. Heat oil in large nonstick skillet over medium heat. Add garlic; cook 1 minute. add tomatoes 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 min. or until tender.

3 Cook noodles according to package directions, omitting salt, drain. rinse under cold water; drain well. combine cottage cheese ricotta cheese, 1/2 cup mozzarella cheese and egg whites in a medium bowl.

4. Preheat oven to 350°F. Spray 13 x 9 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 15 minutes or until heated through. Let stand 10 minutes before serving.
Makes 8 servings.

calories 223, total fat 6g, saturated fat 2g. protein 21g, carbohydrate 23g. cholesterol 22mg, sodium 302mg, dietary fiber 3g.

Posted by Paulette Lacasse