Lasagna the Editors of Publications International, Ltd.
Makes 8 servings
|1||teaspoon olive oil|
|2||cloves garlic, minced|
|2||cans (about 14 ounces each) Italian-style diced tomatoes, undrained|
|1/2||teaspoon dried Italian seasoning|
|1/2||pound 95% lean ground beef|
|1||large onion, chopped|
|8||ounces fresh mushrooms, sliced|
|8||ounces uncooked lasagna noodles|
|1||cup low-fat (1%) cottage cheese|
|1||cup fat-free ricotta cheese|
|1||cup (4 ounces) shredded part-skim mozzarella cheese, divided|
|2||tablespoons Parmesan cheese|
- Heat oil in large nonstick skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with juice and seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 to 25 minutes or until sauce thickens.
- Heat large nonstick skillet over medium heat. Add beef and onion; cook and stir until beef is browned and onion is tender. Drain. Stir in mushrooms and zucchini; cook and stir 5 to 10 minutes or until tender.
- Cook noodles according to package directions. Drain. Rinse under cold water; drain well. Combine cottage cheese, ricotta cheese, 1/2 cup mozzarella cheese and egg whites in medium bowl.
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. Place layer of noodles in bottom of pan. Spread half of beef mixture over noodles. Top with half of cheese mixture and noodles. Repeat layering process, ending with noodles. Pour tomato mixture over noodles. Sprinkle with remaining 1/2 cup mozzarella and Parmesan cheese. Cover; bake 30 minutes. Uncover; bake 10 to 15 minutes or until heated through. Let stand 10 minutes before serving. Cut into 8 wedges. Garnish as desired.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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