Lasagna

Lasagna

1/4 cup vegetable oil

1V4 cups diced onion

2 cloves garlic, minced

1 medium green pepper, diced

1/2 pound fresh mushrooms, sliced (2Vs cups)

3/4 pound lean ground beef (e.g. ground round)

1/4 teaspoon pepper

2 (15 or 16 ounces each) cans unsalted tomato sauce

1 can (28 ounces) unsalted tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried basil leaves

1 tablespoon dried oregano leaves

1/4 cup minced fresh parsley

2 bay leaves

1 pound lasagna noodles

8 ounces unsalted Mozzarella cheese, shredded

8 ounces unsalted, low-fat cotcage cheese, drained

2 ounces grated Parmesan cheese (1/2 cup)

1. Heat the vegetable oil in a large saucepan. Saute the onions, garlic and green peppers until softened. Add the mushrooms and saute until tender. Add the ground round and pepper. Cook until meat loses its red color. Drain off excess fat. , 2. Add the tomato sauce, tomatoes, tomato paste, basil, oregano, parsley and bay leaves. Simmer 1V& hours, or until sauce has thickened. While cooking, # sauce becomes too, thick, ,afld as “W. aid 11.,. .

3. Prepare the lasagna noodles according to the package directions without salt. You do not have to use oil to prevent noodles from sticking together as directions on some packages suggest. If you gently stir noodles occasionally, they will not stick. Cook noodles for 10-12 minutes or until al dente (still a bit chewy). Drain, rinse with cold water, and separate noodles. . 4. Combine cottage cheese and the Parmesan cheese.

5. Remove bay leaves from sauce.

6. Preheat oven to 350 degrees. For each of two 13x9x2 inch pans: spoon in a thin layer of sauce and cover with a layer of lasagna noodles. Next add a layer of shredded Mozzarella and cottage-Parmesan mixture. Add some sauce. Arrange successive layers in a likewise manner, ending with a layer of noodles. Top with remaining sauce.

7. Bake for about 25 minutes. Remove and let stand for 10 minute before cooling. (One pan can be frozen uncooked. When ready to use, thaw in refrigerator, bake 35 minutes and let stand.for 15 minutes before cutting.)

Most of the ingredients or steps have already been modified in the first modification to lower calories, fats, cholesterol ami salt. Some ingredients or steps have been modified once more to create a version with an even lower sodium content.