Lasagna(Low Cholesterol)

• 1 lb. Healthy Choice ground beef (4% fat)
• 1 c. chopped onion, (fine)
• 2 tsp. garlic powder
• 4 c. tomato juice
• 1 (6 oz.) can tomato paste
• 1 Tbsp. Worcestershire sauce
• 1 tsp. oregano, crumbled
• 1 tsp. parsley flakes, crumbled
• 1/2 tsp. salt (if desired)
• 1/2 tsp. pepper
• 8 oz. uncooked lasagna noodles
• 1 (15 to 16 oz.) container low-fat cottage cheese
• 1 1/2 c. grated Parmesan or Romano cheese (or 1/2 c. each)
• 2 c. low-fat shredded Mozzarella cheese
• 2 c. mushrooms (optional)

1. Brown beef in electric frypan with chopped onion.
2. Add tomato juice, tomato paste, Worcestershire sauce and spices.
3. Simmer 30 minutes, stirring occasionally. In a 9 x 13-inch baking pan, layer 1/2 noodles, 1/2 sauce, 1/2 cottage cheese and 1/2 Parmesan cheese.
4. Repeat all layers and sprinkle with parsley flakes. Cover with foil and let set at least 1/2 hour, longer if desired. Bake covered for 30 minutes at 350u0b0.
5. Remove foil and bake an additional 15 to 25 minutes until top is brown.
6. Let stand 20 minutes before cutting into 8 servings.

healthy choice ground beef, onion, garlic powder, tomato juice, tomato paste, worcestershire sauce, oregano, parsley flakes, salt, pepper, lasagna noodles, cottage cheese, romano cheese, lowfat shredded mozzarella cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404192 (may not work)