 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This recipe is a bit lighter in calories than most Lasagna recipes but it isn't low on flavor. I've made this recipe for years and it's a favorite for potluck parties since it's even better served after the flavors have a chance to settle into one another. Ingredients:
4 tablespoons lawry's spaghetti sauce seasoning, extra rich and thick (one packet) |
1 (20 ounce) can tomato puree |
1 lb lean ground beef |
1 lb polish sausage, turkey |
1/2 teaspoon salt |
1 lb lowfat mozzarella cheese, grated and separated |
1 pint nonfat cottage cheese |
2 eggs |
1/4 cup parmesan cheese, grated |
cooking spray |
1 (16 ounce) package lasagna noodles, prepared as directed |
Directions:
1. Preheat oven to 350°.
2. In large, heavy, nonstick pot brown ground beef, then drain it in colander and rinse off the fat with hot water. Return it to the pot.
3. Grind Polish sausage in food processor, add it to the skillet with the beef.
4. Stir in the tomato puree, spaghetti sauce mix, and the salt. Let simmer while you -
5. Cook lasagna noodles according to package directions, separate and lay on wax paper.
6. In separate bowl combine cottage cheese, eggs, Parmesan cheese and Mozzarella cheese. (Reserve 1/2 cup of mozzarella cheese.).
7. Spray a large jelly roll pan with cooking spray.
8. In the jellyroll pan, begin layering the ingredients with noodles, then meat sauce, then cheese mixture until you've used all the ingredients.
9. Be sure to end the layering with meat layer on top.
10. Sprinkle with reserved 1/2 cup of mazzarella cheese.
11. Cover loosely with foil, do not let it rest on the cheese.
12. Bake at 350° for 45 minutes.
|
|