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