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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This lasagna is my husband's favorite dish. I love it because it's low-fat and a real time-saver since you don't cook the noodles before baking. Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 can (28 ounces) crushed tomatoes |
1-3/4 cups water |
1 can (6 ounces) tomato paste |
1 envelope spaghetti sauce mix |
1 egg, lightly beaten |
2 cups (16 ounces) fat-free cottage cheese |
2 tablespoons grated parmesan cheese |
6 uncooked lasagna noodles |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
2. In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cottage cheese mixture and half of the remaining meat sauce. Repeat layers.
3. Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 9 servings.
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