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Weekday Lasagna Recipe

Photo by: Taste of Home

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Her husband’s favorite dish is also a hit with Karen McCabe in Provo, Utah. “I love it because it’s low-fat and a real time-saver since you don’t cook the noodles before baking.”

This recipe is:

Healthy

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9 Servings
Prep: 35 min. Bake: 1 hour + standing

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 egg, lightly beaten
2 cups (16 ounces) fat-free cottage cheese
2 tablespoons grated Parmesan cheese
6 uncooked lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

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 a small bowl, combine the 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 with three noodles, half of cottage cheese mixture and half of remaining meat sauce. Repeat layers.
Cover and bake at 350° 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. Yield: 9 servings.

Nutrition Facts: 1 piece equals 280 calories, 7 g fat (3 g saturated fat), 65 mg cholesterol, 804 mg sodium, 29 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Weekday Lasagna published in Light & Tasty December/January 2007, p22