- Servings: 9
- Prep Time: 35 min
- Cook Time: 1 hr
- Total Time: 2 hrs
Ingredients:
| 1 lb | Lean Ground Beef, 90% lean |
| 1 | Small Onion, chopped |
| 1 can | (28 Ounces) Crushed Tomatoes |
| 1¾ cups | Water |
| 1 can | (6 Ounces) Tomato Paste |
| 1 | Envelope Spaghetti Sauce Mix |
| 1 | Egg, lightly beaten |
| 2 cups | (16 Ounces) Fat-free Cottage Cheese |
| 2 Tbsp | Grated Parmesan Cheese |
| 6 | Uncooked Lasagna Noodles |
| 1 cup | (4 Ounces) Shredded Part-skim Mozzarella Cheese |
Directions:
In a large
saucepan, cook beef and onion over medium heat until meat is no longer
pink; drain. Stir in the tomatoes, water, tomato paste and spaghetti
sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20
minutes, stirring occasionally.
In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of cottage cheese mixture and half of remaining meat sauce. Repeat layers.
Cover and bake at 350F for 50 minutes or until a thermometer reads 160F. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of cottage cheese mixture and half of remaining meat sauce. Repeat layers.
Cover and bake at 350F for 50 minutes or until a thermometer reads 160F. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
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