- 8
Ingredients
- 3/4 lb (375 g) lean ground beef
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 can (19 oz/540 mL) tomatoes (undrained)
- 1 cup water
- 1 can tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- pepper
- 9 lasagna noodles
- 2 cups skim or 2% cottage cheese
- 2 cups shredded part-skim mozzarella cheese
- 1 egg, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
Preparation
Step 1
In a large nonstick skillet or Dutch oven, cook beef over medium heat for about 5 minutes or until browned, breaking up with fork; pour off fat. Add onions and garlic; cook for 3 to 5 minutes or until softened. Add tomatoes, breaking up with fork. Add water, tomato paste, oregano and basil; bring to boil. Reduce heat to medium-low and simmer uncovered and stirring occasionally, for 20 minutes or until mixture has spaghetti sauce consistency. Season with pepper to taste. If too acidic, add 1 tsp granulated sugar to taste.
In large pot of boiling water, cook lasagna noodles for 10 to 12 minutes or until tender but firm. Drain and rinse under cold water; drain well.
Combine cottage cheese, mozzarella, egg and half of the Parmesan.
Cover bottom of 13 x 9 in baking dish sparingly with some of the tomato sauce; top with layer of lasagna noodles. Cover with half of the cheese mixture. Repeat with remaining sauce, noodles and cheeses to make 3 layers of each; then a final layer of tomato sauce. Sprinkle with remaining Parmesan cheese.
Bake, uncovered, in 350 F (180 C) oven for 45 minutes or until hot and bubbly. Remove from oven and let stand for 5 to 10 minutes before serving.