Quick Lasagna
1 clove garlic
1/2 pound ground beef
1 teaspoon Italian seasoning
1 cup spaghetti sauce
6 purchased precooked or oven-ready lasagna
noodles (each about 7 × 3 inches)
1 (12 ounce) container reduced-fat cottage cheese (1 1/2 cups)
1 cup shredded Mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan cheese
Heat the oven to 400ş. Peel and finely chop the garlic. Cook the beef and
garlic in the skillet over medium heat about 5 minutes, stirring
occasionally, until the beef is brown; drain.
Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4
cup of the beef mixture in the ungreased square pan.
Top with 2 noodles, placing them so they do not overlap or touch the sides
of the pan because they will expand as they bake. Spread about 1/2 cup of
the remaining beef mixture over the noodles.
Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle
with about 1/3 cup of the Mozzarella cheese.
Repeat layering twice more, beginning with 2 more noodles and following
directions in steps 3 and 4. Sprinkle with the Parmesan cheese.
Cover with aluminum foil and bake 30 minutes. Carefully remove the foil,
and continue baking about 10 minutes longer or until lasagna is bubbly
around the edges and looks very hot. Let stand 10 minutes, so the lasagna
will become easier to cut and serve.
____________________
Bake:
“0:40″
Per serving: 415 Calories (kcal); 19g Total Fat; (41% calories from fat); 32g Protein; 29g Carbohydrate; 66mg Cholesterol; 849mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Let stand: 10 minutes
Essential Equipment: 10-inch skillet; 8- or 9-inch square pan
Tips
To make ahead, assemble the lasagna, but do not bake it. Cover
with aluminum foil and refrigerate no longer than 24 hours. Bake
as directed in step 6, increasing the first bake time to 40
minutes.
You can substitute Ricotta cheese for the cottage cheese. Ricotta
is drier in texture than cottage cheese. Look for it in the dairy
case near the cottage cheese.
Comments
Got something to say?