Lightened up Lasagna

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Ingredients

· 9 uncooked whole wheat lasagna noodles

· 1 pound lean ground beef (90% lean)

· 8 ounces white mushrooms, chopped

· 1 cup chopped green or red pepper

· 1 cup chopped onion

· 1 cup chopped spinach

· 2 garlic cloves, minced

· 2 can (14.5 ounces) “no-salt-added” diced tomatoes, undrained

· 2 cans (6 ounces) “no-salt-added” tomato paste

· 1/4 cup water

· 2 teaspoons sugar

· 1 Tablespoon Italian seasoning

· 1/4 teaspoon pepper

· 1 egg plus 1 egg white, lightly beaten

· 2 cups (16 ounces) low-fat cottage cheese

· 1 tablespoon minced fresh parsley

· 2 cups (8 ounces) shredded part-skim mozzarella cheese

· 3/4 cup grated Parmesan cheese

Directions

Cook the beef, mushrooms, onion and pepper in a Dutch oven over medium heat until meat is no longer pink; add garlic and spinach, then cook 1 minute longer. Drain.

· Stir in the tomatoes, tomato paste, water, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

· In a small bowl, combine the egg, cottage cheese and parsley.

· Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1/3 of the meat sauce, 1/3 of cottage cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.

· Cover and bake at 375° for 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts per Serving: 289 calories, 10 grams of fat, 5 grams saturated fat, 61 mg cholesterol, 429 mg sodium, 27 g carbohydrates, 4 g fiber, 25 g sugar
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