Pasta: This recipe is based on one I found on a box of lasagne many years ago. I by Recipe Cottage

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	This recipe is based on one I found on a box of lasagne many years ago. I

		have modified it by adding spices and using egg whites instead of whole eggs. -1 lb. ground beef -3 cloves of garlic, minced -1-30-32 oz. jar of spaghetti sauce (Plain sauce is fine, but if you want to get creative, use a sauce with added ingredients, such as mushrooms.) -8 oz. lasagne, uncooked (approximately 1/2 box) -4 cups (2 lbs.) ricotta cheese 2 cups (8 oz.) shredded mozarella cheese 1/2 cup grated Parmesan cheese 4 eggs whites 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 teaspoon salt 1/4 teaspoon pepper COOKING DIRECTIONS: Brown ground beef in 3 quart saucepan with minced garlic; drain. Add spaghetti sauce and simmer for 10 minutes. Cook lasagne according to package directions; drain. Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine cheeses, egg whites, parsley, basil, oregano, salt, and pepper for filling. Pour about 1/2 cup meat sauce on bottom of 13" x 9" baking pan. Arrange 4 pieces of lasagne lengthwise over sauce, overlapping edges. Spread 1/3 of the cheese filling evenly over lasagne and cover with about 1 cup meat suace. Repeat layers of lasagne, cheese, and meat sauce twice. Top with a layer of lasagne and remaining meat sauce; sprinkle with additional parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees for 30 minutes (until hot and bubbly). Remove foil and bake for 10 more minutes, until lightly browned. Allow to stand for 10 minutes before cutting for easier handling. 10 to 12 servings.