Beef And Vegetable Fried Rice

• 1 lb. lean ground beef
• 2 cloves garlic, crushed
• 1/4 Tbsp. ground ginger
• 2 Tbsp. vegetable oil
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 (6 oz.) pkg. frozen pea pods
• 3 c. cold, cooked rice
• 3 tsp. soy sauce
• 2 tsp. dark sesame oil
• 1/4 c. sliced green onions
• 4 c. spaghetti sauce (less than 4 g fat per 4 oz.)
• 2 c. low-fat Ricotta cheese (I used 1 c.)
• 1 c. low-fat cottage cheese (I used 2 c.)
• 2 Tbsp. dried parsley
• 1 tsp. chopped garlic
• 4 oz. grated, part-skim Mozzarella cheese
• 3/4 lb. uncooked lasagne noodles
• 1/4 c. Parmesan cheese

1. Preheat oven to 350u0b0.
2. Spray a 9 x 13-inch pan with nonstick coating.
3. Mix Ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup of sauce in bottom of pan.
4. Arrange 1/3 of the noodles in the pan so that they touch, but do not overlap.
5. Spread 1/2 of the cheese mixture over the noodles.
6. Top with 1/2 of the Mozzarella cheese.
7. Top this with 1 cup of sauce, 1/3 of the noodles, then remainder of cheese mixture and the rest of the Mozzarella cheese.
8. Add another cup of sauce, another layer of noodles and the remainder of the sauce.
9. Sprinkle with Parmesan cheese.
10. Bake, covered lightly with aluminum foil, for 1 hour. Yields 12 servings.

lean ground beef, garlic, ground ginger, vegetable oil, red bell pepper, frozen pea pods, cold, soy sauce, dark sesame oil, green onions, spaghetti sauce, lowfat ricotta cheese, lowfat cottage cheese, parsley, garlic, mozzarella cheese, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860519 (may not work)