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Lasagna

chef.alburt's picture
Ingredients
  Onions 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Oil 2 Tablespoon
  Lean ground beef 1 Pound
  No salt added stewed tomatoes 19 Ounce (2 Can)
  No salt added tomato paste 6 Ounce (1 Can)
  Dried basil leaves 2 Teaspoon
  Oregano leaves 1 Teaspoon, dried
  Sugar 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Low fat cottage cheese 2 Cup (32 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 3⁄4 Cup (12 tbs), chopped
  Lasagna noodles 8 Ounce
  Shredded low moisture part skim mozzarella cheese 1 Cup (16 tbs), divided
Directions

GETTING READY
1. Saute onions and garlic in PURITAN Oil in large skillet on medium heat until soft.
2. Push to one side of skillet.
3. Put in ground beef cook, stirring well, to crumble beef. Drain, if necessary.
4. Put in tomatoes and break into smaller pieces.
5. Put in tomato paste, basil, oregano, sugar and pepper and let it simmer 30 minutes.
6. Combine cottage cheese, 1/4 cup Parmesan cheese and parsley and set aside.
MAKING
7. Cook lasagna noodles 7 minutes in unsalted boiling water and drain well.
8. Heat oven to 350°F.
9. Place thin layer of meat sauce in 13 x 9 x 2-inch pan.
10. Put in layers half the noodles, half the cottage cheese mixture, 2 tablespoons. Parmesan cheese, 1/3 cup mozzarella, and thin layer of sauce.
11. Repeat noodle and cheese layers and top with remaining sauce and remaining 1/3 cup mozzarella.
12. Let it bake at 350°F for 45 minutes and stand 15 minutes before serving. Cut in rectangles about 3 x 4 inches.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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