Hearty Lasagna Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Ground round,
Vegetable cooking spray,
1 cup: Chopped onion,
3: Garlic cloves, minced
1/4 cup: Chopped fresh parsley, divid
1 can: Whole tomatoes, (28 oz. can) -undrained and chopped
1 can: Italian-style stewed tomatoes, (14 1/2 oz. can) -undrained and chopped
1 can: Tomato sauce-no salt added, 8 oz. can
1 can: Tomato paste, 6 oz can
2 tsp: Dried oregano,
1 tsp: Dried basil,
1/4 tsp: Pepper,
2 cup: Nonfat cottage cheese,
1/2 cup: Parmesan cheese, (1 oz.0 -finely grated --fresh
1 package: Ricotta cheese-nonfat, 15oz
1: Egg white, lightly beaten
12: Lasagna noodles, cooked
2 cup: Italian provolone cheese -shredded, 8 oz
Oregano sprigs-fresh, opt.
Directions:
Cook meat in a large saucepan over medium heat until browned,
stirring to crumble; drain and set aside. Wipe pan with a paper
towel. Coat pan with cooking spray; add the onion and garlic, and
saut
5 minutes. Return meat to pan. Add 2 tablespoons parsley and
next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer
15 minutes. Uncover; simmer 20 minutes. Remove from heat.
Combine remaining 2 tablespoons parsley; cottage cheese, and next 3
ingredients in a bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 4 noodles over tomato mixture; top
with half of the cottage cheese mixture, 2 1/4 cups tomato mixture,
and 2/3 cup provolone. Repeat layers ending with noodles. Spread the
remaining tomato mixture over noodles.
Cover; bake at 350
for 1 hour. Sprinkle with remaining provolone;
bake for 10 minutes. Let stand for 10 minutes before serving..
Garnish with oregano, if desired. From: Cooking Light,
January/February 1995
Source from luhu.jp
stirring to crumble; drain and set aside. Wipe pan with a paper
towel. Coat pan with cooking spray; add the onion and garlic, and
saut
5 minutes. Return meat to pan. Add 2 tablespoons parsley and
next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer
15 minutes. Uncover; simmer 20 minutes. Remove from heat.
Combine remaining 2 tablespoons parsley; cottage cheese, and next 3
ingredients in a bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 4 noodles over tomato mixture; top
with half of the cottage cheese mixture, 2 1/4 cups tomato mixture,
and 2/3 cup provolone. Repeat layers ending with noodles. Spread the
remaining tomato mixture over noodles.
Cover; bake at 350
for 1 hour. Sprinkle with remaining provolone;
bake for 10 minutes. Let stand for 10 minutes before serving..
Garnish with oregano, if desired. From: Cooking Light,
January/February 1995
Source from luhu.jp