Weekday Lasagna Recipe
- 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 15 minutes before cutting. Yield: 9 servings.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Weekday Lasagna(34)
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very good, very moist, yummy! everyone loves!
Still a lengthy time cook for a weekday meal, but it satisfied the boys. I prefer traditional lasagna myself.
My first time making lasagna and it turned out great! Seemed like a lot of sauce but it turned out well and had good flavor. Next time i might try canned spaghetti sauce just for ease and comparison. I didn't really like making the sauce, kind of a hassle.
This was a great and easy Lasagna. I loved not having to precook noodles. With all the sauce the noodles come out just right. Flavors were tasty without being too spicy. This will be one of my new favorites. Thanks for the recipe!
This was very good, fast and easy.
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