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Quick & Easy Lasagna
Recipe Courtesy North Dakota Wheat Commission

6-7 lasagna noodles
1/2 pound extra lean ground beef
1/4 cup onions, optional
1/3 cup water
1/2 teaspoon basil leaves
1/2 teaspoon crushed oregano
14 or 16-ounce jar spaghetti sauce
1 small egg
1 1/4 cup (10 ounces) low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
1/4 cup grated parmesan cheese

Brown ground beef and onion; drain thoroughly. Add water, basil, oregano and spaghetti sauce.
Bring to a boil and simmer 10 minutes to blend flavors. In small bowl,
beat egg and add cottage cheese.

In an 8 x 8-inch pan, spread 1/2 cup
sauce. Break noodles to fit pan, using about 2 1/2 noodles on bottom layer.
Spread with 1/3 of meat sauce. Add 1/2 of cottage cheese mixture and 1/3
cup mozzarella cheese. Layer more noodles, 1/2 of remaining meat sauce, the rest of
the cottage cheese mixture and 1/3 cup mozzarella cheese. Layer more noodles, rest of

meat mixture, rest of mozzarella and sprinkle parmesan cheese on top.

Cover tightly with
aluminum foil; bake at 350 degrees for 30 minutes. Uncover and bake an additional
30 minutes. Cover and let stand 15-20 minutes.

Makes 5 servings.

Prepare in advance: This
recipe can be assembled, refrigerated overnight and baked the next day. Allow about 15
minutes extra baking time.

Nutritional Information
Each serving provides approximately: 442 calories, 34g protein, 35g carbohydrates, 18g fat, 3.7g fiber,
95mg cholesterol, 3mg iron, 884mg sodium.