No Boil Lasagna/Low Carb

mozzarela, 8 oz
Parmesan Cheese, grated, .5 cup
Daisy 4% Cottage Cheese, 1 cup
Egg, fresh, 1 large
Garlic, 1 clove
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, .3 cup, chopped
Water, tap, .25 cup (8 fl oz)
Dream Fields Pasta 4 lasagna noodles
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
*Hunt's spagetti sauce, italian style, no sugar added, 1.5 cup
Ground beef, 14 oz

1. In a large skillet over medium-high heat, brown hamburger until no longer pink. Add onion, garlic, and mushrooms and cook for 3 more minutes. Add spagetti sauce, and water and simmer for 10 minutes, you may want to sprinle some italian seasonings at this time if you wish..

2. In a medium bowl, mix together cottage cheese, egg, salt, and pepper to taste.

3. In a deep 8x8 dish, spread a cup of meat sauce. Layer 2 lasagna noodles on top. Spread half the cheese mixture over the top of noodles. Sprinkle the Parmesan cheese and half the mozerrla cheese. Spread 1 cup of meat sauce, 2 more lasagna noodles, remaining ricotta cheese, rest of parmesan cheese. Layer the rest of the meat sauce and the rest of mozzeral cheese on top of that.

4. Cover with aluminum foil and bake at 375 for 35 minutes. Uncover and bake for an addition 7 to 10 minutes.

5. Let cool for a few minutes before eating.

Serving Size: 6