Lasagna

• 1/4 c. vegetable oil
• 1 1/2 c. diced onion
• 2 cloves garlic, minced
• 1 medium green pepper, diced
• 1/2 lb. fresh mushrooms, sliced
• 3/4 lb. lean ground beef
• 1/4 tsp. pepper
• 2 (15 or 16 oz.) cans unsalted tomato sauce
• 1 (28 oz.) can unsalted tomatoes
• 1 (6 oz.) can tomato paste
• 1 Tbsp. dried basil leaves
• 1 Tbsp. dried oregano leaves
• 1/4 c. minced fresh parsley
• 2 bay leaves
• 1 lb. lasagna noodles
• 8 oz. unsalted Mozzarella cheese, shredded
• 8 oz. unsalted low-fat cottage cheese
• 2 oz. grated Parmesan cheese

1. Heat oil in large saucepan.
2. Saute the onions, garlic and green pepper until softened.
3. Add the mushrooms and saute until tender. Add the ground beef and pepper.
4. Cook until meat loses its red color.
5. Drain well.
6. Add tomato sauce, tomato paste, basil, oregano, parsley and bay leaves.
7. Simmer 1 1/2 hours or until sauce has thickened.
8. While cooking, if sauce becomes too thick, add small amount of water as needed.

vegetable oil, onion, garlic, green pepper, fresh mushrooms, lean ground beef, pepper, tomato sauce, unsalted tomatoes, tomato paste, basil, oregano, fresh parsley, bay leaves, lasagna noodles, mozzarella cheese, cottage cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350018 (may not work)