No Boil Lasagna-Lower Fat |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This recipe is a combination of information off the Creamette box for no boil lasagna and my personal preferences. Ingredients:
4 ounces creamette lasagna noodles (8 noodles) |
1 lb extra lean ground beef |
26 ounces hunt's garlic and herb spaghetti sauce (1 large can) |
1 cup water |
2 teaspoons tomato paste |
1 teaspoon oregano |
2 teaspoons garlic powder |
16 ounces 1% fat cottage cheese |
1 tablespoon dried parsley |
1/2 cup parmesan cheese |
1 egg white |
2 cups light mozzarella cheese |
Directions:
1. Brown ground beef in skillet, drain.
2. Add spaghetti sauce, paste, oregano, garlic powder and water. Stir until tomato paste is mixed. Keep on low heat.
3. In a med. bowl combine the cottage cheese, parsley, parmesean and egg white. Stir well.
4. Once the sauce just begins to boil, remove from heat.
5. In a 9 x12 baking pan, spoon in 1 cup of sauce mix, on top of that put 4 uncooked lasagna noodles (possibly 3 horizontal and 1 vertical). You do not need to make the noodles touch as they will expand while cooking.
6. Next spread 1/2 the cottage cheese mixture over the noodles. Sprinkle with 1 cup mozzarella cheese. Spoon 1/2 the remaining sauce over the cheese then layer the next 4 noodles. Put the rest of the cheese mixture and mozzarella cheese then on top of that spread out the remaining sauce.
7. Cover and bake for 60 minutes at 350 degrees or until the middle of the pan just begins to bubble.
8. Remove and let stand for 10 minutes before cutting.
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