Low-Fat Lasagna

• 10 ounces lasagna noodles cooked
• 1/2 pound beef ground, extra lean, ground turkey may be used
• 8 ounces mushrooms, canned can, pieces, drained
• 1 each onions chopped
• 30 ounces spaghetti sauce low-fat
• 2 each carrots peeled, shredded
• 16 ounces cottage cheese fat-free
• 8 ounces mozzarella cheese part skim, shredded

1. Cook lasagna noodles; drain and set aside.
2. In skillet or fry pan, cook meat; drain fat and place meat in colander.
3. Rinse with hot water.
4. Add mushrooms and onion to cooked meat.
5. In a 9x13x2 inch baking pan, layer one-third of cooked lasagna noodles with half the meat mixture, half cottage cheese, half carrots, half mozzarella and one third sauce.
6. Repeat layers.
7. Top with remaining noodles and sauce.
8. Cook uncovered for 35 minutes at 350F (180C).
9. Remove from oven; cover with foil.
10. Let stand 20 minutes before serving.
11. 8 grams fat per serving.

noodles, beef ground, mushrooms, onions, spaghetti sauce, carrots, cottage cheese, mozzarella cheese

Taken from recipeland.com/recipe/v/low-fat-lasagna-1732 (may not work)