Lighter Lasagna

• 12 lb extra lean ground beef
• 1 (4 ounce) can mixed mushrooms, drained
• 1 teaspoon garlic powder
• 1 12 teaspoons dried oregano
• 1 (26 ounce) jar spaghetti sauce
• 1 (16 ounce) container fat-free cottage cheese
• 2 egg whites
• 1 tablespoon parsley flakes
• 14 cup parmesan cheese, grated
• 6 no-boil lasagna noodles
• 2 cups low-moisture part-skim mozzarella cheese, divided

1. Preheat oven to 375.
2. Brown meat in medium saucepan.
3. Stir in mushrooms, garlic powder, oregano and spaghetti sauce.
4. Simmer 5 minutes and remove from heat.
5. Mix cottage cheese, egg whites, parsley flakes and parmesan cheese.
6. Spread 1/2 cup of the sauce mixture in a 13 x 9 baking dish which has been coated with cooking spray.
7. Layer 2 noodles (broken into quarters), 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish.
8. Repeat layers.
9. Top with remaining 2 noodles (again broken into quarters) and remaining sauce mixture.
10. Cover with foil.
11. Bake 30 minutes or until heated through.
12. Uncover; top with remaining 1 cup of mozzarella.
13. Bake, uncovered, an additional 5 minutes or until cheese is melted.
14. Let stand 5 minutes before serving.

extra lean ground beef, mixed mushrooms, garlic, oregano, spaghetti sauce, cottage cheese, egg whites, parsley flakes, parmesan cheese, noodles, lowmoisture

Taken from www.food.com/recipe/lighter-lasagna-447784 (may not work)