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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my Mon. night staple. Since it is even better the next day I make it on Sun. night, pop it in the fridge when its done and heat it up when I come hoem from work. I adapted it from a recipie on the back of a bertoli sauce jar..it freezes well, is pretty healthy and can be made with out without meat....generally I make it without....I have yet to have a complaint and lots of people request it...so enjoy! Ingredients:
1 (16 ounce) jar red wine marinara sauce |
2 cups of shredded part-skim mozzarella cheese |
1 (10 ounce) container low fat cottage cheese |
1 tablespoon dried parsley |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 lb ground beef (optional) or 1 lb ground sausage, meat can be omitted (optional) |
6 whole wheat lasagna noodles, uncooked |
Directions:
1. If using meat, brown in a skillet and drain off any grease, set aside.
2. In a 9x13 pan place 3 lasagna noodles.
3. top noodles with 8 oz of sauce, 1/2 container of cottage cheese, the meat if using meat, and 1 cup of mozarella.
4. Place remaining noodles on top of first layer and cover with remainning sauce, cottage cheese, and mozarella.
5. Sprinkle herbs on top of lasagna and cover tightly with tin foil.
6. Place in a pre-heated 400 degree oven for 45 minutes.
7. Uncover and continue to cook until cheese is brown and bubbling.
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