Ingredients
-
8 ounces lasagna noodles
-
1/2 lb extra lean ground beef
-
1/2 lb Italian turkey sausage (casing removed)
-
1 medium onion, chopped
-
4 garlic cloves, chopped
-
1 (14 1/2 ounce) can diced tomatoes
-
1 (6 ounce) can tomato paste
-
2 teaspoons dried basil
-
1 teaspoon dried marjoram
-
3/4 cup sliced mushrooms
-
1/2 cup egg substitute or 2 whole eggs
-
8 ounces fat-free cottage cheese
-
8 ounces low-fat sour cream
-
3/4 cup parmesan cheese
-
2 tablespoons dried parsley
-
1 teaspoon salt
-
1/2 teaspoon pepper
-
1 1/2 cups shredded low-fat cheddar cheese
-
2 cups shredded mozzarella cheese
Instructions
- Cook lasagna noodles according to package directions and drain.
- Meanwhile, brown meats with mushrooms, onion and garlic. Drain and return to skillet or pot.
- Add tomatoes, tomato paste, basil, and marjoram to meat mixture. Simmer over low heat for 15 minutes, stirring often.
- Preheat oven to 375.
- Combine egg substitute (or beaten eggs)cottage cheese, sour cream, 1/2 cup parmesan, parsley, salt and pepper.
- Place half of the noodles in the bottom of a 13x9 baking pan.
- Spread half of the cottage cheese mixture over noodles, then half the meat, half the cheddar and half of the mozzarella.
- Repeat layers and top with 1/4 cup parmesan.
- Bake 40-45 minutes or until bubbly.
- Let stand 10 minutes before cutting.