Favorite Lasagna

By 4brennans

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

Details

Servings 8

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.