Healthier Lasagna

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This is my way of making lasagna..inspired my my dsil's recipe. You get all the flavor and only a little of the guilt! you can cut back on the garlic if it's not your thing. you can use full-fat ingredients too of course. can be made up to two days ahead and stored in fridge.

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Steps

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Cook lasagna noodles according to package directions and drain.

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Meanwhile , brown meats with mushrooms , onion and garlic.

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Drain and return to skillet or pot.

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Add tomatoes , tomato paste , basil , and marjoram to meat mixture.

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Simmer over low heat for 15 minutes , stirring often.

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Preheat oven to 375.

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Combine egg substitute cottage cheese , sour cream , 1 / 2 cup parmesan , parsley , salt and pepper.

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Place half of the noodles in the bottom of a 13x9 baking pan.

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Spread half of the cottage cheese mixture over noodles , then half the meat , half the cheddar and half of the mozzarella.

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Repeat layers and top with 1 / 4 cup parmesan.

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Bake 40-45 minutes or until bubbly.

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Let stand 10 minutes before cutting.

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Ingredients

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lasagna noodles, extra lean ground beef, italian turkey sausage, onion, garlic cloves, diced tomatoes, tomato paste, dried basil, dried marjoram, sliced mushrooms, egg substitute, fat-free cottage cheese, low-fat sour cream, parmesan cheese, dried parsley, salt, pepper, low-fat cheddar cheese, mozzarella cheese