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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a dish we traditionally have on Christmas Eve. We pop it in the oven, timed to come on at a certain time, go to Christmas Eve service, then come home right when it's finished. It's delicious with garlic bread and a light side salad. Mom made this a lot when I was growing up, but I've adjusted her recipe with lighter ingredients and get asked for the recipe just as often as she did. Ingredients:
6 -8 lasagna noodles |
1/2-1 lb lean ground beef |
1/2 lb low-fat sausage |
1 medium onion |
1 garlic cloves or 1 teaspoon garlic salt |
2 cups tomatoes |
16 ounces tomato paste (or 8 ounces tomato paste and 12 oz can tomato sauce) |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1 lb cottage cheese |
2 eggs, beaten |
1/2 cup lowfat parmesan cheese |
1 lb part-skim mozzarella cheese |
1/4-1/2 lb velveeta reduced fat cheese product |
Directions:
1. Brown meat and drain on paper towels.
2. Clean grease from large skillet or you can use another large pan.
3. Add tomatoes, tomato paste, and seasoning to meats in the pan and simmer 35-45 minutes.
4. For the filling, mix together in a bowl 2 eggs, beaten, 1 lb. cottage cheese, and 1/2°C parmesan cheese.
5. Have ready the mozzarella and Light Velveeta.
6. Spray with non-stick spray the bottom of a deep 9 X 13 casserole dish.
7. Beginning with noodles, layer cottage filling, mozzarella cheese, and Velveeta Light, then sauce, noodles, and end with the meat sauce.
8. Cover with foil.
9. Bake at 350 degrees for 25 minutes or until heated through.
10. Uncover and bake for another 5-10 minutes. Let stand 10 minutes, then serve.
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