Lasagna

• 3/4 lb. ground round
• 1/4 c. polyunsaturated oil
• 1 1/2 c. onion, diced
• 1 garlic clove, minced
• 1 medium green pepper, diced
• 1 1/2 c. fresh mushrooms, sliced
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz. part skim Mozzarella cheese, shredded
• 1 c. Parmesan cheese
• 2 (16 oz.) cans tomato sauce
• 1 (28 oz.) can Italian style tomatoes, peeled and cut up
• 1 (6 oz.) can tomato paste
• 2 tsp. oregano
• 2 tsp. basil
• 1/4 c. parsley, minced
• 8 lasagna noodles
• 6 oz. low-fat cottage cheese

1. In large saucepan, heat oil.
2. Saute onion, garlic and green pepper until tender.
3. Add ground round, salt and pepper.
4. Cook until meat is done and drain well.
5. Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley.
6. Simmer 1 1/2 hours or until sauce has thickened.
7. While cooking, if sauce becomes too thick, add a small amount of water.

ground round, polyunsaturated oil, onion, garlic, green pepper, fresh mushrooms, salt, pepper, mozzarella cheese, parmesan cheese, tomato sauce, italian style tomatoes, tomato paste, oregano, basil, parsley, noodles, lowfat cottage cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900777 (may not work)