Triple- Layer Lasagna

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 1 lb extra lean ground beef
* 14 1/2 oz diced tomatoes
* 1 small onion, finely chopped
* 1 C sliced mushrooms
* 1 clove garlic, minced
* 9 oven-ready lasagna noodles
* 28 oz tomato sauce
* 16 oz fat-free cottage cheese
* 2 C shredded reduced-fat mozzarella cheese
* 1/4 C grated Parmesan cheese

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Directions
1.
Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
2.
Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.
3.
Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.
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Nutritional Facts per serving
CALORIES 225.3 CAL

FAT 6.3 G

SATURATED FAT 2.7 G

CHOLESTEROL 34.5 MG

SODIUM 668.7 MG

CARBOHYDRATES 21 G

TOTAL SUGARS 3.5 G

DIETARY FIBER 2 G

PROTEIN 20.1 G