INGREDIENTS:
1 teaspoon of olive oil
2 minced garlic cloves
2 Cans of undrained tomatoes of 400g each
1/2 teaspoon dry Italian seasoning
225g. of beef
1 large onion chopped
225g. Sliced Fresh Mushrooms
2 grated Italian pumpkins
225g. uncooked lasagna strips
1 Cup of cottage cheese
1 Cup of ricotta cheese
1 cup of grated mozzarella cheese
2 egg whites
2 Tablespoons grated Parmesan cheese
PROCESS:
Heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add tomatoes and seasoning; let boil. Reduce heat to low and cook uncovered for 20 to 25 minutes until sauce thickens.
Heat a large nonstick skillet over medium heat. Add meat and onion; fry until meat is browned and onion is soft. drain. Add mushrooms and Italian squash; cook 5 to 10 minutes until softened.
Cook pasta according to package directions; skip the salt. drain. Rinse under cold running water; drain well. Combine cottage cheese, riccotta cheese, half the grated mozzarella cheese, and egg whites in a deep bowl.
Heat the oven to 180 °C. Spray a 33×23 cm rectangular pan. With spray oil. Place a layer of lasagna in the bottom of the pan. Spread half of the meat mixture over the pasta, covering it well. On top place half of the cheese mixture. And cover with another layer of lasagna. Repeat the process for the layers.
Meat, then cheese and cover with another layer of pasta. Pour the tomato mixture over the pasta. Sprinkle the other half of the grated mozzarella cheese on top and the Parmesan cheese. Cover the mold with a layer of aluminum foil and put in the oven.
Bake for 30 minutes. Remove foil and bake 15 more minutes. Remove from oven and let rest for 10 minutes before serving. Cut into 8 portions.
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