Crisp Baked Lasagna Recipe
Ingredients
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Oil | 2 Tablespoon | |
| Lean ground beef | 1 pound | |
| Salt | 2 Can (10oz) | |
| Salt | 1 Can (10oz) | |
| Dried basil leaves | 2 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 cups low-fat cottage cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 8 ounces wide lasagna noodles | ||
| 1 cup shredded low moisture part-skim mozzarella cheese, divided | ||
Directions
Saute onions and garlic in Oil in large skillet on medium heat until soft.
Push to one side of skillet.
Add ground beef.
Cook, stirring well; to crumble beef.
Drain, if necessary.
Add tomatoes.
Break into smaller pieces.
Add tomato paste, basil, oregano, sugar and pepper.
Simmer 30 minutes.
Combine cottage cheese, 1/4 cup Parmesan cheese and parsley.
Set aside.
Cook lasagna noodles 7 minutes in unsalted boiling water.
Drain well.
Heat oven to 350°F.
Place thin layer of meat sauce in 13 x 9 x 2-inch pan.
Add in layers half the noodles, half the cottage cheese mixture, 2 tablespoons Parmesan cheese, 1/3 cup mozzarella, and thin layer of sauce.
Repeat noodle and cheese layers.
Top with remaining sauce and remaining 1/3 cup mozzarella.
Bake at 350°F for 45 minutes.
Let stand 15 minutes before serving.
Cut in rectangles about 3x4 inches.
Push to one side of skillet.
Add ground beef.
Cook, stirring well; to crumble beef.
Drain, if necessary.
Add tomatoes.
Break into smaller pieces.
Add tomato paste, basil, oregano, sugar and pepper.
Simmer 30 minutes.
Combine cottage cheese, 1/4 cup Parmesan cheese and parsley.
Set aside.
Cook lasagna noodles 7 minutes in unsalted boiling water.
Drain well.
Heat oven to 350°F.
Place thin layer of meat sauce in 13 x 9 x 2-inch pan.
Add in layers half the noodles, half the cottage cheese mixture, 2 tablespoons Parmesan cheese, 1/3 cup mozzarella, and thin layer of sauce.
Repeat noodle and cheese layers.
Top with remaining sauce and remaining 1/3 cup mozzarella.
Bake at 350°F for 45 minutes.
Let stand 15 minutes before serving.
Cut in rectangles about 3x4 inches.
Chef
