Quickie Lasagna
Total Time
Prep: 20 min. Cook: 30 min.
Makes
8 servings
Ingredients
2-½ cups uncooked small elbow macaroni
1 pound lean ground beef
1 26 oz. can four cheese spaghetti sauce
1 6 oz. can sliced black olives, drained
1 16 oz. container low fat cottage cheese
2 large eggs
¼ cup grated Parmesan cheese topping
½ teaspoon dried sweet basil
1-½ cups shredded Mexican blend cheese, divided
Directions
Cook elbow macaroni according to package directions; drain. While macaroni is cooking, brown the ground beef in a skillet; drain. Add spaghetti sauce and olives to the meat; stir. After macaroni has drained return it to the pot. Add the sauce mixture and combine thoroughly. In a small mixing bowl, whisk together cottage cheese, eggs, cheese topping, and basil. Coat a 13X9X2 dish with cooking spray. Spread half of macaroni mixture evenly in pan. Sprinkle in ¾ cup of shredded cheese. Next spread all of the cottage cheese mixture evenly over shredded cheese. Carefully add remaining macaroni mixture and spread evenly. Top with remaining ¾ cup shredded cheese. Bake at 350º for 30 minutes. Cut into 8 squares. Serves 8.
