Thursday, July 9, 2009

Weekday Lasagna

Weekday Lasagna
1 lb lean ground beef
1 small onion, chopped
1 can (28 oz) crushed tomatoes
1 3/4 cup water
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix
1 egg, lightly beaten
2 cups (16 oz) fat free cottage cheese
2 tablespoons grated Parmesan cheese
6 uncooked lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese
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. In asmall bowl, combine 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 three noodles, half of cottage cheese mixture, and half of remaining meat sauce. Repeat layers. Cover and bake at 350 degrees F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
Notes: I added some garlic powder to the meat as it was cooking and some salt to the sauce before layering the lasagna. We all LOVED this and it will become a regular!
Serves 9
280 Calories, 7g Fat, 4g Fiber

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