Lasagna - Meat or Veggie

By srumbel

Ingredients

• [This recipe is for 1-9x13 baking dish ---I usually double it (1 meat + 1 veggie) for a family of 4 to eat several times through the week.]
• Cooking spray and/or olive oil
• 1 lb. ground chicken/lean beef OR 3 cups of chopped fresh veggies (mushroom, broccoli, zucchini, carrots, peppers-whatever you got)
• 1 jar (more if you want extra on top) of your favorite spaghetti sauce (Ragu original or Mario Batelli are my favorites)
• 12 oz. fat free/low fat cottage cheese or low fat ricotta cheese
• 12 oz. light sour cream (secret ingredient that will take it over the top!)
• 1 teaspoon each oregano, basil, parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1- 8 oz. package of your favorite mozzarella
• 1- 9oz box of Barilla flat "oven-ready" lasagna noodles (see above for link to noodles)
• parmesan (optional)

Preparation

Step 1

Preheat oven to 375 degrees. Prepare a 9x13 baking dish with cooking spray. Whether you are making the meat version or veggie version, sauté the meat or veggies in a little olive oil until the meat is done, or the veggies are slightly tender. Add 1 cup of sauce to the pan of meat or veggies and set aside.

Prepare your cheese filling by mixing the cottage (or ricotta) cheese and sour cream in a medium mixing bowl. Add the oregano, basil, parsley, salt & pepper. Mix well. Open your box of noodles and get ready to assemble the lasagna (kids love this part).

Assemble lasagna in this order (or mix it up):

1 cup sauce on bottom of sprayed pan

1 layer of noodles (no pre-cooking required)-put them side by side, don't worry if they break

1/2 cheese mixture (spread it)

mozzarella (I sprinkle a light layer)

1/2 of meat mixture or veggie mixture

layer of noodles

last 1/2 of cheese mixture (spread it)

mozzarella (I sprinkle a light layer)

last 1/2 of meat mixture or veggie mixture

last layer of noodles

remaining sauce

mozzarella (I sprinkle a light layer)

*sprinkle a little parmesan or pecorino Romano for an extra boost.

Cover pan loosely with tin foil and bake covered for 45 minutes. Remove cover and bake another 10-15 minutes. All ovens vary, so watch your lasagna at the end. It should be bubbly and slightly browned like images above.

Serve with extra sauce, crusty Italian bread, and salad (see recipe below).

Notes

No eggs required in this recipe. I prefer to use cottage cheese rather than ricotta, but both are EXCELLENT with the sour cream! Feel free to use full fat versions.