Ingredient Notes 1. May use 1 lb 96/4 extra lean ground beef or Morning star sausage crumbles 2. For diced tomatoes use 1, 15 oz can diced petite tomatoes with basil & oregano 3. White mushrooms work best and you may use any colored bell pepper 4. Instead of low-fat swiss cheese, use 1 cup (4 oz) lowfat shredded Italian cheese
Directions 1. Begin by cooking ground beef in a non-stick pan. When done, drain fat. 2. Chop peppers and mushrooms and brown in same pan as beef. You may want to lightly spray the pan with non-stick cooking spray (10 sprays = 1 condiment choice). 3. Puree can of tomatoes in a blender or food processor. 4. Add ground beef back to the pan with the cooked vegetables and tomatoes. Season with pepper and italian seasoning. Heat through. 5. In a clean non-stick pan sprayed with non-stick cooking spray, pour 1/4 cup egg substitute into the pan and swirl. The goal is to use the egg substitute to make a crepe for the noodle like consistency in the lasagna. The crepe should be cooked all the way through. 6. When done, gently loosen it all the way around with a spatuala. Then carefully flip it to the other side. 7. Cook just a few seconds on that side. 8. Repeat steps 5-7 to make a total of 4 crepes. 9. In a 9x9 pan, begin layering your lasagna. Layer the beef/veggie mixture evenly on the bottom, sprinkle with 1/3 of the cottage cheese, 1/4 of the shredded cheese and sprinkle with Parmesan. Then top with a crepe. 10. Repeat to make 3 additional layers and then top with any remaining meat or cheese mixture. Bake for approximately 30 minutes or until cheese is golden brown.
The recipes provides approximately 1 Leaner, 1-3/4 Green, and 1 Condiment per serving.