Rice Lasagna(Low-Fat)

• 3 c. cooked rice
• 2 Egg Beaters
• 1/4 c. Parmesan cheese
• 2 c. nonfat Alpine Lace Mozzarella cheese or 16 oz. Kraft Free cheese slices
• 1/2 c. low-fat cottage cheese (1%) or Kroger nonfat cottage cheese
• 1 lb. ground white meat, skinless turkey
• 1 large can Hunt's chunky style spaghetti sauce (1 lb. 11.2 oz.)
• 1 (8 oz.) can stems and pieces mushrooms, drained
• 1 c. Frigo Truly Lite grated Mozzarella cheese

1. Cook rice according to package; cool.
2. Add Egg Beaters and part of Parmesan cheese; mix and set aside.
3. Preheat oven to 375u0b0. Combine cheeses, reserving 2 tablespoons of Parmesan cheese; mix well.
4. Brown meat in microwave for about 4 to 5 minutes, covered with waxed paper, in a small bowl.
5. Drain off any visible fat. Add spaghetti sauce and mushrooms; heat mixture in the microwave for 1 minute.
6. Spoon half of the rice mixture into an 8-inch square casserole dish that has been sprayed with nonfat cooking spray.
7. Cover with half of the meat sauce.
8. Repeat layers.
9. Top with remaining 2 tablespoons Parmesan cheese.
10. Bake for 20 minutes, or until thoroughly heated.
11. Serves 8.

rice, egg beaters, parmesan cheese, nonfat alpine, lowfat cottage cheese, ground white meat, sauce, mushrooms, frigo truly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518878 (may not work)