Lasagna Low-Fat Recipe(Yields 16 Servings)

• 1/4 c. vegetable oil
• 1 1/2 diced onion
• 2 cloves garlic, minced
• 1 medium green pepper, diced
• 1/2 lb. mushrooms, sliced
• 3/4 lb. ground round
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 (1 lb.) cans tomato sauce
• 8 oz. part-skim milk Mozzarella cheese, shredded
• 8 oz. part-skim Ricotta cheese or low-fat cottage cheese, divided into 2 even portions
• 1 (28 oz.) can Italian-style tomatoes
• 1 (6 oz.) can tomato paste
• 2 tsp. dried basil leaves
• 2 tsp. dried oregano
• 1/4 c. minced fresh parsley
• 1 lb. lasagna noodles

1. In large saucepan, heat oil.
2. Saute onions, garlic and green peppers until softened.
3. Add mushrooms and saute until tender. Add ground round, salt and pepper.
4. Cook until meat loses red color. Drain off fat.
5. Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley.
6. Simmer 1 1/2 hours or until sauce has thickened.

vegetable oil, onion, garlic, green pepper, mushrooms, ground round, salt, pepper, tomato sauce, mozzarella cheese, ricotta cheese, italianstyle tomatoes, tomato paste, basil, oregano, fresh parsley, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475876 (may not work)