Delicious Low Cholesterol Lasagna

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 10
• 8 ounces fresh baby bella mushrooms
• 1 medium red onion, chopped
• 8 garlic cloves, finely chopped
• 4 tablespoons olive oil
• 3/4 lb lean ground buffalo meat
• 1 bunch fresh sage, finely chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground mustard
• 1/2 teaspoon ginger
• 1 teaspoon fennel
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 fresh tomatoes, diced
• 6 ounces tomato paste
• 15 ounces tomato sauce
• 1 bunch fresh thyme, removed from stem and finely chopped
• 1 bunch fresh oregano, removed from stem and finely chopped
• 1 bunch fresh basil, removed from the stem and finely chopped
• 2 fresh bay leaves
• 3/4 cup good cabernet sauvignon wine
• 3/4 lb grated fat free mozzarella cheese
• 4 tablespoons fresh curly-leaf parsley, finely chopped
• 24 ounces fat-free cottage cheese
• 4 egg whites
• 8 whole wheat lasagna noodles
• non stick aluminum foil

Recipe

• 1 preheat oven for 350.
• 2 saute mushrooms, onion, and garlic in olive oil.
• 3 add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. saute until buffalo meat is just browned. do not overcook.
• 4 add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. let simmer for at least and hour. i let it simmer for 2-3 hours and then store it in the fridge overnight. this allows for all of the flavors to really come out.
• 5 cook lasagna noodles according to package directions. drain and set aside.
• 6 combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
• 7 pour 1/2 of sauce in baking dish.
• 8 top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
• 9 add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
• 10 cover dish with non-stick foil and cook for 30 minutes.
• 11 remove foil and cook for an additional 20 minutes.