Healthier Lasagna

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 2 teaspoons basil dried
• 1 teaspoon marjoram dried
• 2 tablespoons parsley dried
• 0.5 cup egg substitute whole
• 0.5 lb ground beef lean
• 8 ounces nonfat cottage cheese fat-free
• 4  garlic clove chopped
• 0.5 lb turkey sausage italian (casing removed)
• 8 ounces lasagne pasta sheets 
• 1.5 cups cheddar cheese shredded low-fat
• 8 ounces cream sour low-fat
• 0.8 cup mushrooms sliced
• 1 medium onion chopped
• 0.8 cup parmesan 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 cups mozzarella cheese shredded
• 6 ounce canned tomatoes canned

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

1. Cook lasagna noodles according to package directions and drain.Meanwhile, brown meats with mushrooms, onion and garlic.
2. Drain and return to skillet or pot.
3. Add tomatoes, tomato paste, basil, and marjoram to meat mixture. Simmer over low heat for 15 minutes, stirring often.Preheat oven to 37
4. Combine egg substitute (or beaten eggs)cottage cheese, sour cream, 1/2 cup parmesan, parsley, salt and pepper.
5. Place half of the noodles in the bottom of a 13x9 baking pan.
6. Spread half of the cottage cheese mixture over noodles, then half the meat, half the cheddar and half of the mozzarella.Repeat layers and top with 1/4 cup parmesan.
7. Bake 40-45 minutes or until bubbly.
8. Let stand 10 minutes before cutting.