Ingredients

• 1/2 pound very lean ground beef
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 2 cloves garlic minced
• 1 16-ounce can low sodium tomato sauce
• 1 teaspoon sugar
• 1 teaspoon dried basil crushed
• 1 teaspoon dried oregano crushed
• 1/2 teaspoon fennel seed crushed
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon pepper
• 2 beaten egg whites
• 1 cup skim ricotta or low fat cottage cheese, drained
• 1/4 cup grated Parmesan cheese
• 6 lasagna noodles
• 1 cup shredded part skim mozzarella cheese 4 ounces
• 1/4 cup grated Parmesan

Directions

1. For sauce, in a medium saucepan, cook the ground beef, mushrooms, onion and garlic just till meat is brown.  Drain off fat.  Stir in the un-drained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and pepper.  Bring to boil.  Reduce heat and simmer, uncovered, for 35 to 40 minutes to thicken, stirring occasionally.
2. In a small bowl, stir together the egg whites, ricotta or cottage cheese and 1/4 cup Parmesan.  Set aside.  Cook lasagna noodles in boiling water according to package directions just till tender.  Drain and rinse with cold water.  Drain.
3. Spray an 11x7x2 inch baking dish with non stick spray coating.  Arrange 3 of the lasagna noodles in bottom of dish.  Trim to fit.......