Ingredients
The following ingredients have 4 Servings
- 1-2 T olive oil
- 1 med onion, (diced)
- 2 T minced garlic
- 2 t crushed dried oregano
- 2 lbs sliced crimini mushrooms
- 2 small zucchini, (diced)
- 2 lbs 92% lean ground beef ((or you can use turkey))
- 1 T shredded fresh basil
- salt to taste
- 1 14.5-oz can of tomato sauce
- 3 14.5-oz cans diced tomatoes
- Ground black pepper to taste
- 2 pinches dried thyme
- 1 pinch dried rosemary
- 7-8 traditional whole wheat lasagna noodles, (uncooked)
- 1 15-oz carton low fat cottage cheese
- 2-3 cups shredded low fat mozzarella cheese
- 1 cup shredded Italian cheese blend
Instruction
- Preheat the oven to 350 F.
- Heat a large skillet over medium high heat. Add the oil--when it shimmers add the onions with a pinch of salt. Sauté for about 5 minutes, stirring occasionally. Add the garlic and oregano and stir. After about a minute, add the mushrooms in 3 batches. Satué for about 3 minutes after each batch. Add another pinch of salt.
- Add the zucchini and stir occasionally, for 5 minutes.
- Add the ground beef. Break it up and stir it into the vegetables. Add a pinch of salt.
- Cook, stirring occasionally, until the meat is browned,
- While the meat is browning, open the canned tomatoes and tomato sauce and pour them into a large mixing bowl. Add the black pepper, thyme and rosemary to the tomatoes.
- When the meat is browned, drain off any extra grease and then add the meat and vegetable mixture to the tomatoes.
- Stir to evenly incorporate.
- Cover the bottom of a 9x13x2 inch casserole dish with 2 cups of the tomato mixture. Arrange half of the noodles on top of the tomatoes, slightly overlapped if need be. Top with half of the cottage cheese, 1-1 1/2 cups mozzarella cheese and then another 2 cups of the tomato mixture. Repeat layers and top with the remaining noodles and the remaining tomato mixture. Sprinkle with the 5 cheese mixture.
- Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.
