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Crisp Baked Lasagna

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  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Oil 2 Tablespoon
  Extra lean ground beef 1 Pound
  Canned no salt added stewed tomatoes 29 Ounce (Two 14 1/2 Ounce Cans)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Dried basil leaves 2 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cottage cheese 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs), divided
  Chopped parsley 1⁄4 Cup (4 tbs)
  Wide lasagna noodles 8 Ounce
  Shredded low moisture part skim mozzarella cheese 1 Cup (16 tbs), divided

Saute onions and garlic in Oil in large skillet on medium heat until soft.
Push to one side of skillet.
Add ground beef.
Cook, stirring well; to crumble beef.
Drain, if necessary.
Add tomatoes.
Break into smaller pieces.
Add tomato paste, basil, oregano, sugar and pepper.
Simmer 30 minutes.
Combine cottage cheese, 1/4 cup Parmesan cheese and parsley.
Set aside.
Cook lasagna noodles 7 minutes in unsalted boiling water.
Drain well.
Heat oven to 350°F.
Place thin layer of meat sauce in 13 x 9 x 2-inch pan.
Add in layers half the noodles, half the cottage cheese mixture, 2 tablespoons Parmesan cheese, 1/3 cup mozzarella, and thin layer of sauce.
Repeat noodle and cheese layers.
Top with remaining sauce and remaining 1/3 cup mozzarella.
Bake at 350°F for 45 minutes.
Let stand 15 minutes before serving.
Cut in rectangles about 3x4 inches.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Crisp Baked Lasagna Recipe