Ingredients
1½ lbs of lean ground beef
6 oz. whole wheat lasanga noodles
2.5 cups Hunts traditional spaghetti sauce
2 cups fat free cottage cheese
9 oz. pkg. frozen spinach (cooked as directed and drain excess water)
8 egg whites
8 oz. mushrooms
1 cup fat free mozzarella cheese
Preparation
Great thing about this is that you can add or substitute a lot of the ingredients to make it just a little different each time. I know it’s not one of those super pretty lasagnas where the cook carefully layers each ingredient, but it’s still wonderful!
Cook ground beef until brown.
Boil noodles as directed by package.
Spray a 9"x13" pan with cooking spray and spread a few tablespoons of the spaghetti sauce on the bottom of the pan.
Mix the rest of the ingredients, except for the fat free mozzarella cheese.
Lay down ½ of the noodles and top with half of the cottage cheese mixture.
Layer with the rest of the noodles and top with the other half of the mixture.
Lastly, put the fat free cheese on top.
Bake at 350 for 35-40 minutes.
