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    Source of Recipe

    8 ounces lean ground beef
    1 cup chopped onion
    2 cloves garlic, minced
    1 14-1/2 ounce can low-sodium tomatoes, undrained and cut up
    1 6-ounce 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
    1 12-ounce carton low-fat cottage cheese, drained
    1-1/2 cups shredded reduced-fat mozarella cheese (6 ounces)
    1/4 cup grated Parmesan cheese (1 ounce)
    1 egg
    2 talespoons snipped fresh parsley
    1/4 teaspoon pepper
    1/2 teaspoon salt
    1/4 teaspoon pepper

    1. 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; stir occasionally.
    2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
    3. For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.
    4. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining noodles.
    5. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
    Makes 8 servings.
    Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable

    Nutritional Information
    Nutritional facts per serving
    calories: 281, total fat: 8g, saturated fat: 5g, cholesterol: 60mg, sodium: 491mg, carbohydrate: 27g, fiber: 2g, protein: 23g




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