Lasagna With Mushroom
|Water||6 Cup (96 tbs)|
|Lasagna noodles||8 Ounce|
|Lean ground beef||1 Pound|
|Diced onion||1⁄2 Cup (8 tbs)|
|Spaghetti sauce||10 Ounce (1 Jar)|
|Sliced mushrooms||10 Ounce, drained|
|Cottage cheese||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Mozzarella cheese||8 Ounce, sliced|
Place water and salt in glass baking dish.
Cover; cook on high (9) for 10 to 12 minutes or until boiling.
Add lasagna noodles and oil.
Cover; cook on simmer (3) for 11 to 13 minutes or until tender.
Drain water aand separate noodles to avoid sticking together.
In glass casserole, cook beef and onion on roast (7) for 6 minutes or until beef is no longer pink.
Mix in spaghetti sauce and mushrooms.
Mix together egg and cottage cheese.
In glass baking dish, layer 1/3 noodles, 1/3 sauce, 1/2 cottage cheese mixture.
Repeat layers two more times, omitting cottage cheese from third layer.
Cover; cook on reheat (8) for 10 minutes, arrange Mozzarella cheese on top during last 5 minutes of cooking.
Serving size: Complete recipe
Calories 3010 Calories from Fat 1173
% Daily Value*
Total Fat 132 g203.4%
Saturated Fat 51.8 g258.9%
Trans Fat 0 g
Cholesterol 695.9 mg232%
Sodium 6266.3 mg261.1%
Total Carbohydrates 208 g69.3%
Dietary Fiber 16.3 g65.1%
Sugars 35.9 g
Protein 242 g483.7%
Vitamin A 76.9% Vitamin C 13.7%
Calcium 164.9% Iron 94.9%
*Based on a 2000 Calorie diet