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Low-Fat Lasagna

Ingredients
10	oz	lasagna noodles, cooked
1/2	pound	beef, ground, extra lean, ground turkey may be used
8	oz	mushrooms, can, pieces, drained
1	each	onion, chopped
30	oz	spagetti sauce, low-fat
2	each	carrots, peeled, shredded
16	oz	cottage cheese, fat-free
8	oz	mozzarella cheese, part skim, shredded

Directions:
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.