‹ Back to Weekday Lasagna

Print Options

Weekday Lasagna Exps35185 Cfd1828478d187 Rms 5

Weekday Lasagna

TOTAL TIME: Prep: 35 min. Bake: 1 hour + standing YIELD: 9 servings.
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

  • 1. 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.
  • 2. In 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.
  • 3. 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.

Nutrition Facts

1 piece: 280 calories, 7g fat (3g saturated fat), 65mg cholesterol, 804mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

© 2024 RDA Enthusiast Brands, LLC