Rice Lasagna

Categories: cassarole -one-dish meal

Ingredients

• 1 cup white rice, uncooked
• 2 cups water
• 1 Tbsp. Smart Balance, olive oil, or margarine
• 1 Tbsp. salt
• Nonstick cooking spray
• 2 eggs, beaten
• 1 cup grated Parmesan cheese, divided
• 2 1/2 cups shredded provolone cheese, divided
• 1 cup cottage cheese or ricotta cheese
• 1 1/2 lb. 90% lean ground beef
• 2 Tbsp. fresh-minced garlic
• 5 green onions with tops sliced
• 8 oz. of fresh mushrooms, sliced
• 1 (15.5 oz.) jar alfredo sauce (or marinara)

Directions

1. In a 5-liter pan bring to oil rice, water, olive oil and salt, cover and turn down to low until water is absorbed, about 20-25 minutes.
2. preheat oven to 375 degrees F. Coat 13×9-inch baking deep dish with nonstick cooking spray, set aside.
3. Combine 1/4 cup Parmesan cheese, 2 1/2 cups Provolone cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
4. Add meat and brown over medium heat; drain off excess fat, add garlic, mushrooms and green onions allow to cook for 1 minute; add alfredo sauce and continue cooking until thoroughly heated.
5. After rice has absorbed all the water; cool slightly. Combine rice, eggs and 1/2 cup Parmesan cheese in medium bow. Mix well; set aside.
6. Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/2 cup provolone cheese first, then top with 1/4 cup Parmesan cheese.
7. Can be made up ahead, refrigerated and baked later.
8. Bake 15 to 20 minutes.

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