By using lower - fat cheeses in this recipe , we slashed the fat per serving in half. This slimmer version also has 75 fewer calories than a standard lasagna recipe
8 Ounces lean ground beef
1 Cup chopped onion
2 Cloves garlic, minced
16 Ounces can low sodium tomatoes, undrained and cut up
6 Ounces 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 Packaged dried lasagna noodles
12 Ounces carton law - fat cottage cheese, drained
1 1/2 Cups shredded reduced - fat mozzarella cheese (1 ounce)
1/4 Cup grated parmesan cheese (1 ounce)
2 Tablespoons snipped fresh
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, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
For filling, combine cottage cheese, I cup of mozzarella cheese, the parmesan cheese, egg, parsley, and 1/4 teaspoon peper.
Layer one - third of the cooked noodles in a 2 quart rectangular baking dish, trimming end to fit. Spread with half of the filling. Top with one - third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle witch remaining mozzarella.
Bake, uncovered, in a 375º oven for 30 to 35 minutes or until heated through.
Let stan 10 minutes before serving. Makes 8 servings.