Lasagna

This low-fat lasagna recipe trims both fat and calories by calling for reduced-fat cheeses and using a minimum amount of lean ground beef.

Lasagna
SERVINGS
8
PREP TIME
45 mins
TOTAL TIME
1 hr 25 mins
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
Related Video
How to Make Classic Lasagna

There are all kinds of lasagna, but sometimes tradition wins over ingenuityżlearn how to make a classic lasagna, and savor the tastes and textures of tender pasta, red sauce, browned meat, and melted cheese.

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:
1. 
For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.
2. 
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.
3. 
Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
4. 
Makes 8 servings.
Exchanges:
1. 
1-1/2 Starch, 2 Lean Meat, 1 Vegetable

nutrition information

Per Serving: 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
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