Title: Low-fat lasagna
 Categories: Main dish, Low-cal
      Yield: 12 Servings
 
     10 oz Lasagna Noodles, cooked
    1/2 lb Extra lean ground beef
           - ground turkey may be used
      8 oz Mushroom pieces, drained
      1 sm Onion, chopped
     30 oz Low-fat spagetti sauce
      2 md Carrots, peeled and shredde
     16 oz Fat free or low fat
           - cottage cheese
      8 oz Mozzarella cheese, part ski
 
  Cook lasagna noodles; drain and set aside.  In skillet or fry pan,
  cook meat; drain fat and place meat in colander.  Rinse with hot
  water.  Add mushrooms and onion to cooked meat. In a 9x13x2-inch
  baking pan, layer one-third of cooked lasagna noodles with half the
  meat mixture, half cottage cheese, half carrots, half Mozzarella and
  one third sauce. Repeat layers.  Top with remaining noodles and
  sauce. Cook uncovered for 35 minutes at 350 degrees.  Remove from
  oven; cover with foil. Let stand 20 minutes before serving.  8 grams
  fat per serving.