Can't Believe Its Light-Meat Lasagna

• 1 lb extra lean ground beef, browned
• 3 garlic cloves, crushed
• 1 tablespoon dried oregano
• 1 tablespoon basil, chopped
• 1 tablespoon parsley, chopped
• 1 (24 ounce) jar spaghetti sauce (low fat)
• 2 tablespoons tomato paste
• 1 (14 ounce) can crushed tomatoes
• 1 small onion, minced
• 6 large fresh mushrooms, chopped fine
• 1 egg
• 1 (16 ounce) container low-fat ricotta cheese
• 12 cup parmesan cheese
• 9 lasagna noodles (mulitgrain)
• 2 cups lowfat mozzarella cheese, shredded and divided

1. Preheat oven to 375 degrees.
2. Brown meat with garlic, oregano, basil, and parsley.in large skillet.
3. Stir in spaghetti sauce, paste, crushed tomatoes, mushrooms, and onions.
4. Simmer 5 min., stirring occasionally.
5. Remove from heat.
6. Mix egg, ricotta cheese, and Parmesan together.
7. Spread 1 cup of spaghetti sauce mixture on bottom of greased 13x9-inch baking dish.
8. Top with layer of 3-4 noodles, then layer of 1 cup of the ricotta cheese mixture, then layer of 1/2 cup of the mozzarella cheese.
9. Repeat layers but end with a layer of lasagna noodles, and then spaghetti sauce mixture on top.
10. Cover with foil.
11. Bake 30 minute or until heated through.
12. Uncover and top with remaining 1 cup of mozzarella cheese.
13. Bake, uncovered, an additional 5 minute or until cheese is melted.
14. Let stand for 5 minute before serving.

extra lean ground beef, garlic, oregano, basil, parsley, tomato paste, tomatoes, onion, fresh mushrooms, egg, ricotta cheese, parmesan cheese, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/cant-believe-its-light-meat-lasagna-417207 (may not work)