Delicious Low Cholesterol Lasagna

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READY IN: 2hrs 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven for 350.
  • Saute mushrooms, onion, and garlic in olive oil.
  • Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
  • 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.
  • Cook lasagna noodles according to package directions. Drain and set aside.
  • Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
  • Pour 1/2 of sauce in baking dish.
  • Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
  • Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
  • Cover dish with non-stick foil and cook for 30 minutes.
  • Remove foil and cook for an additional 20 minutes.
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