Delicious Low Cholesterol Lasagna - cooking recipe

Ingredients

8 ounces fresh baby bella mushrooms
1 medium red onion, chopped
8 garlic cloves, finely chopped
4 tablespoons olive oil
3/4 lb lean ground buffalo meat
1 bunch fresh sage, finely chopped
1/4 teaspoon nutmeg
1/4 teaspoon ground mustard
1/2 teaspoon ginger
1 teaspoon fennel
1 teaspoon salt
1 teaspoon fresh ground pepper
2 fresh tomatoes, diced
6 ounces tomato paste
15 ounces tomato sauce
1 bunch fresh thyme, removed from stem and finely chopped
1 bunch fresh oregano, removed from stem and finely chopped
1 bunch fresh basil, removed from the stem and finely chopped
2 fresh bay leaves
3/4 cup good cabernet sauvignon wine
3/4 lb grated fat free mozzarella cheese
4 tablespoons fresh curly-leaf parsley, finely chopped
24 ounces fat-free cottage cheese
4 egg whites
8 whole wheat lasagna noodles
non stick aluminum foil

Preparation

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.