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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 3 |
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SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire Ingredients:
1/3 pound ground turkey or beef |
2 tablespoons chopped onion |
1 garlic clove, minced |
1 can (15 ounces) crushed tomatoes |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
dash cayenne pepper |
1-1/4 cups 4% cottage cheese, drained |
1/4 cup grated parmesan cheese |
1 egg, lightly beaten |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1/4 teaspoon onion powder |
6 lasagna noodles, cooked and drained |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes.
2. Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving. Yield: 3 servings.
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