Recipe ~ Triple-Layer Lasagna

Triple-Layer Lasagna

1 lb extra lean ground beef
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
1 jar (28 oz) tomato sauce
1 container (16 oz) fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese

1. Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.

2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.

3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

Servings: 12
Per Serving:
209 calories
20 grams protein
19 grams carbohydrates
2 grams fiber
6 grams fat
2.5 grams saturated fat
47 mg cholesterol
655 mg sodium