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Crisp Baked Lasagna

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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