LIGHTER LASAGNA


INGREDIENTS

- 1 lb 90% lean ground beef 
- 1 medium yellow onion, Chopped
- 1 28 oz can crushed tomatoes 
- 1 3/4 cups water
- 1 6 oz can tomato paste
- 1 envelope spaghetti sauce mix
- 1/4 tsp salt
- 1/8 tsp pepper 
- 1/2 tsp dried Italian seasoning 
- 1/4 tsp garlic powder
- 1 egg
- 16 oz 4% cottage cheese
- 2 tbsp grated parmesan cheese
- 8 uncooked lasagna noodles
- 1 cup shredded mozzerella cheese

RECIPE

1. In a bowl, combine the egg, the cottage cheese, and the parmesan cheese. Mix well and set aside. 
2. Heat a large pan over medium-high heat. Add the ground meat and onion. Add salt, pepper, Italian seasoning,  and garlic powder. Break up the meat and cook until brown. 
3. Add the crushed tomatoes,  water, tomato paste, and spaghetti sauce to the pan. Stir. Bring to a boil. 
4. Reduce heat so the sauce is simmering.  Cover the pan and cook for 15 minutes.  Stir occasionally.  
5.  Heat oven to 350 degrees. In a 9 x 13 pan lightly covered with cooking spray, spread 2 cups of sauce on the bottom. 
6. Layer 4 noodles on top of the sauce in any direction to fill the pan. 
7. Spread 1/2 of cheese mixture over noodles. 
8. Spread half of the remaining sauce over cheese.
9. Repeat the layers.
10. Cover and bake for 50 minutes.  
11. Uncover the lasagna. 
12. Spread mozzerella cheese over the top.
13. Bake for 15 more minutes.  Let rest for 15 minutes.  

DELIZIOSO!


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