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

From :Taste of Home