This is a great low fat, low cost lasagna recipe that decreases the amount of lasagna noodle, and uses low fat cheeses and meat. Ground turkey has less fat than ground beef, but use what you prefer.

1 whole onion, diced
1 bell pepper, diced
4 garlic cloves, diced
1/4 cup chopped scallions
1/4 cup chopped mushrooms
1 tsp herb seasoning mix (or non-salt seasoning)
2 Tsp fresh oregano, thyme, rosemary mix (you can use bottled herbs)
Salt and pepper to taste
1 large tomato peeled and diced
2 Tsp tomato paste

1 Pint non-fat cottage cheese

75% fat free cheese (available at most grocery stores), grated

2 pounds low fat ground beef or ground turkey

1 box wheat pasta, remove at least 8 strips
-Wheat pasta has 3 times the fiber of regular pasta

Cook meat until almost done

Mix onions, bell pepper, garlic, scallions, mushrooms,1 tablespoon of the oregano-thyme-rosemary mix, tomatoes, salt and pepper together in a saucepan and cook with 1 teaspoon of oil. Add ground beef and ground turkey until the meat mixture is done.

Boil enough Lasagna noodles to cover the bottom of the lasagna pan, and the top of the lasagna mixture, add a tincture of salt to boil.

Now, using an oblong pan,
Place one layer of lasagna noodles on the bottom of a large oblong pan, one at at time, laying each noodle lengthwise and side-by-side.
Place a thin layer of meat on the bottom of the pan, (save enough for a second layer),
Place a thin layer of fat-free cottage cheese
Place another layer of meat,
Place a layer of 75% low-fat cheese,
Place a layer of wheat pasta noodles
For the last layer, place a thin layer of 75% low-fat cheese, and spread your second
tablespoon of herb mixture over the cheese.

Place completed mix in an oven and cook at 375 degrees (pre-heated) for about 20 minutes.

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