Whole Wheat Lasagna

A change to the traditional. I have combined many recipes I have gathered and created my own...enjoy!

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1 (375 g) box  whole wheat lasagna noodles
• 1 (330 g) package  Yve's veggie ground round or 1 (330 g) package lean ground beef or 1 (330 g) package  extra lean ground beef
• 1 (900 ml) can tomato sauce
• 4 -6  sprigs fresh basil, chopped
• 1  egg
• 1 (500 ml) container 1% fat cottage cheese
• 1  garlic clove, diced
• 1⁄2 medium  white onion, diced
• 300  g mozzarella cheese
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. Cook lasagne according to package but for only half of the cooking time; leave in water and turn heat off once done cooking.
2. Heat olive oil in large pan.
3. Add garlic, cook for one minute.
4. Add ground veggie meat or beef, cook beef until no pink remains or veggie meat is heated.
5. Add tomato sauce.
6. Add salt and pepper to taste, set pan aside off of heat.
7. Mix egg, cottage cheese, and basil in a bowl, set aside.
8. Spray a 13inch by 9 inch baking dish with oil.
9. Spread a thin layer of sauce on the bottom of the pan.
10. With tongs, gently place a layer of noodles on top of the sauce.
11. Add a layer of meat sauce.
12. Add a 2nd layer of noodles.
13. Add all of cottage cheese mix.
14. Add a layer of mozza, saving one cup for top.
15. Continue with layers until sauce and noodles are gone (you may have a few noodles left over).
16. Finish with a layer of noodles, add final amount of cheese.
17. Cover with tin foil.
18. Cook at 350F for one hour, remove foil 10 minute before completion.