Low Calorie Meat Lasagna Recipe
Ingredients
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 pound lean ground round or chuck | ||
| Italian tomatoes | 1 Can (10oz) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Basil leaf | 1/2 Teaspoon, crumbled | |
| Granulated, liquid or tablet no-calorie sweetener | ||
| Cheese | 1 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| 6 lasagna noodles (from a 1-pound package) | ||
| Mozzarella cheese package | 1/2 | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Paprika | ||
Directions
1. Combine the onion, celery, garlic and water in a medium-size skillet. Cook for 10 minutes, or until water evaporates and the vegetables are tender; push to one side.
2. Shape ground beef into a thick patty in same pan; brown 5 minutes on each side; break up into chunks. Stir in the onion mixture, tomatoes, parsley, salt, basil and your favorite no-calorie sweetener, using the equivalent of 1 teaspoon sugar. Simmer, stirring several times for 20 minutes, or until thick.
3. Mix pot cheese or cottage cheese and egg in a small bowl.
4. Cook the lasagna noodles in a kettle; drain; cool in a large bowl of cold water.
5. Place 2 noodles in bottom of a lightly greased, shallow, 10x6x2-inch baking dish; spoon one-third of the cheese mixture, then one-third of the meat sauce on top. Repeat with the remaining noodles, cheese and sauce mixtures to make two more layers of each. Place the mozzarella-cheese slices on top; sprinkle with Parmesan cheese and paprika.
6. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot. Let stand about 10 minutes to set; cut into 6 equal blocks.
2. Shape ground beef into a thick patty in same pan; brown 5 minutes on each side; break up into chunks. Stir in the onion mixture, tomatoes, parsley, salt, basil and your favorite no-calorie sweetener, using the equivalent of 1 teaspoon sugar. Simmer, stirring several times for 20 minutes, or until thick.
3. Mix pot cheese or cottage cheese and egg in a small bowl.
4. Cook the lasagna noodles in a kettle; drain; cool in a large bowl of cold water.
5. Place 2 noodles in bottom of a lightly greased, shallow, 10x6x2-inch baking dish; spoon one-third of the cheese mixture, then one-third of the meat sauce on top. Repeat with the remaining noodles, cheese and sauce mixtures to make two more layers of each. Place the mozzarella-cheese slices on top; sprinkle with Parmesan cheese and paprika.
6. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot. Let stand about 10 minutes to set; cut into 6 equal blocks.
Chef
