SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lasagna

Makes: 8 servings
Prep 45 mins Cook 30 mins Stand 10 mins Start to Finish 1 hr 25 mins
Lasagna
Ingredients
  • 8  ounces  lean ground beef
  • 1  cup  chopped onion
  • 2  cloves garlic, minced
  • 1 14 1/2 ounce can  low-sodium tomatoes, undrained and cut up
  • 1 6  ounce can  low-sodium tomato paste
  • 1 1/2  teaspoons  dried basil, crushed
  • 1 1/2  teaspoons  dried oregano, crushed
  • 1  teaspoon  fennel seed, crushed
  • 1/4  teaspoon  salt
  • 9  ounce packaged  dried lasagna noodles
  • 1 12  ounce carton  low-fat cottage cheese, drained
  • 1 1/2  cups  shredded reduced-fat mozarella cheese (6 ounces)
  • 1/4  cup  grated Parmesan cheese (1 ounce)
  • 1  egg
  • 2  snipped fresh parsley
  • 1/4  teaspoon  pepper
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
Directions Sauce::

1. 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.

Filling::

3. 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.

Exchanges::

7. 1-1/2 Starch, 2 Lean Meat, 1 Vegetable

Nutrition Facts (Lasagna)
  • Servings Per Recipe 8,
  • cal. (kcal) 281,
  • Fat, total (g) 8,
  • chol. (mg) 60,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • fiber (g) 2,
  • pro. (g) 23,
  • sodium (mg) 491,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe