Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 8 oz. lean ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (14-1/2 oz.) can low-sodium tomatoes, undrained and cut up
- 1-6 oz. can low-sodium tomato paste
- 1-1/2 teaspoons dried basil, crushed
- 1-1/2 teaspoons dried oregano, crushed
- 1 teaspoon fennel seed, crushed
- 1/4 teaspoon salt
- 9 packaged dried lasagna noodles
- 1-12 oz. carton low-fat cottage cheese, drained
- 1-1/2 cups shredded reduced-fat mozzarella cheese (6 oz.)
- 1/4 cup grated Parmesan cheese (1 oz.)
- 1 egg
- 2 Tablespoons snipped fresh parsley
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 pepper
From: the Washington County Mother's Group, Wisconsin
Makes: 8 servings
In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil oregano, fennel seed, and salt. Bring to a boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
For filling, combine cottage cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, egg, parsley, and pepper.
Layer one-third of the cooked noodles in a 2 quart rectangular baking dish, trimming ends to fit.
Spread with half of the filling.
Top with one-third of the sauce.
Repeat layers. Top with remaining noodles and sauce.
Sprinkle with remaining mozzarella cheese, salt and pepper.
Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or until heated through.
Let stand for 10 minutes before cutting to serve.
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