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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a straight-forward and simple Lasagne recipe that I make with lower-fat dairy products. You can certainly substitute pre-grated cheese and skip grating it yourself. Sometimes I substitute ricotta for the cottage cheese, or use some combination of the two. Ingredients:
1 lb lean ground beef |
2 garlic cloves, minced |
1 medium onion, diced |
9 lasagna noodles |
24 ounces nonfat cottage cheese |
2 eggs |
2 tablespoons parsley |
1 lb part-skim mozzarella cheese |
1/2 cup grated lowfat parmesan cheese |
24 ounces pasta sauce |
Directions:
1. Preheat the oven to 350 degrees.
2. Prepare the lasagne noodles according to package directions, drain, and set aside.
3. Brown the ground beef with garlic and onion.
4. Combine the cottage cheese, eggs and parsley, in a bowl.
5. Spread a thin layer of pasta sauce on the bottom of a 9 x 13 baking pan.
6. Add one layer of noodles. The noodles should overlap a little.
7. Spread another layer of pasta sauce.
8. Follow with a layer of the beef mixture.
9. Add a layer of the mozzerella.
10. Add a layer of the cottage cheese mixture.
11. Sprinkle parmesan over the top.
12. Repeat steps 5-11 above until you are out of ingredients or the pan is full.
13. Finish with sprinkled parmesan.
14. Bake uncovered for 45 minutes, or until cooked through.
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