Beef And Vegetable Fried Rice - cooking recipe

Ingredients

1 lb. lean ground beef
2 cloves garlic, crushed
1/4 Tbsp. ground ginger
2 Tbsp. vegetable oil
1 red bell pepper, cut into 1/2-inch pieces
1 (6 oz.) pkg. frozen pea pods
3 c. cold, cooked rice
3 tsp. soy sauce
2 tsp. dark sesame oil
1/4 c. sliced green onions
4 c. spaghetti sauce (less than 4 g fat per 4 oz.)
2 c. low-fat Ricotta cheese (I used 1 c.)
1 c. low-fat cottage cheese (I used 2 c.)
2 Tbsp. dried parsley
1 tsp. chopped garlic
4 oz. grated, part-skim Mozzarella cheese
3/4 lb. uncooked lasagne noodles
1/4 c. Parmesan cheese

Preparation

Preheat oven to 350\u00b0.
Spray a 9 x 13-inch pan with nonstick coating.
Mix Ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup of sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch, but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the Mozzarella cheese.
Top this with 1 cup of sauce, 1/3 of the noodles, then remainder of cheese mixture and the rest of the Mozzarella cheese.
Add another cup of sauce, another layer of noodles and the remainder of the sauce.
Sprinkle with Parmesan cheese.
Bake, covered lightly with aluminum foil, for 1 hour. Yields 12 servings.