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Weekday Lasagna

 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
9 ServingsPrep: 35 min. Bake: 1 hour + standing


  • 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


  • 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 the cottage cheese
  • mixture and half of the remaining meat sauce. Repeat layers.
  • Cover 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

2 of 2

Weekday Lasagna (continued)

Directions (continued)

  • 15 minutes before cutting. Yield: 9 servings.
Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.