Weekday Lasagna
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. —Karen McCabe, Provo, Utah
Ingredients
- 1 pound lean ground beef (90% lean)
- 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 large egg, lightly beaten
- 2 cups fat-free cottage cheese
- 2 tablespoons grated Parmesan cheese
- 6 uncooked lasagna noodles
- 1 cup shredded part-skim mozzarella cheese
Directions
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1In 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.
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2In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13x9-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.
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3Cover 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.
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