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8
ounces lean ground beef
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1
cup chopped onion
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2
cloves garlic, minced
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1
14 1/2 ounce can low-sodium tomatoes, undrained and cut up
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1
6 ounce can low-sodium tomato paste
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1 1/2
teaspoons dried basil, crushed
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1 1/2
teaspoons dried oregano, crushed
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1
teaspoon fennel seed, crushed
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1/4
teaspoon salt
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9
ounce packaged dried lasagna noodles
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1
12 ounce carton low-fat cottage cheese, drained
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1 1/2
cups shredded reduced-fat mozarella cheese (6 ounces)
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1/4
cup grated Parmesan cheese (1 ounce)
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1
egg
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2
snipped fresh parsley
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1/4
teaspoon pepper
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1/2
teaspoon salt
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1/4
teaspoon pepper
1. Sauce: In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.
2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
3. Filling: For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.
4. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozarella cheese.
5. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
6. Makes 8 servings.
7. Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable
- Servings Per Recipe 8,
- Calories 281,
- Protein (gm) 23,
- Carbohydrate (gm) 27,
- Fat, total (gm) 8,
- Cholesterol (mg) 60,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 491,
- Percent Daily Values are based on a 2,000 calorie diet
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you can also use lowfat ricotta for about the same calories
12/27/2010 04:35:08 PM Report Abuseit is low-fat cottage cheeese
1/18/2010 10:21:42 PM Report Abuse