WW: Lasagna With Meat Sauce

WW: Lasagna With Meat Sauce

1 medium onion – chopped
1 clove garlic – minced
1 1/2 teaspoons olive oil
3/4 pound extra lean ground beef
1 can sliced mushrooms
7 1/2 ounces tomato sauce
5 1/2 ounces tomato paste
10 ounces canned tomatoes – small can
2 teaspoons salt – +1 tsp. oregano
1 cup water – *see note
1 large egg
1 cup cottage cheese, low fat
1/3 cup light Parmesan cheese
10 each No Boil Lasagna Noodles – or use regular
8 ounces shredded low fat mozzarella cheese

Cook the noodles according to package directions or use the No Boil Oven Ready Noodles.
Heat a large skillet over medium high heat; add the olive oil , onions & garlic.
Add the ground beef and saute until browned. Drain if needed.
Add the mushrooms, tomato sauce, tomato paste, canned tomatoes, salt, oregano & water{* water can be reduced to 3/4 cup if using regular noodles}
Simmer for 15 minutes.

Prepare Cream Sauce:
Mix egg into the cottage cheese & parmesan cheese. For a creamier sauce place ingredients in a blender on High until smooth.
Pour half the meat sauce into the bottom of a Pam sprayed 9x13 inch pan.
Layer in half the noodles.
Spread on the cottage cheese mixture{at this point fresh spinach leaves can be added on top of the cream sauce} ; sprinkle on 1/2 the grated mozzarella cheese.
Layer on remaining noodles; top with remaining sauce.
Sprinkle on the last of the cheese.
Bake at 350° for 45 minutes.
Remove from oven & let rest for 10-15 minutes for easier slicing.
Serve with a side salad & if you have enough Points add on a slice of low Point garlic toast.
12 servings @ 5 Points each