WEEKDAY LASAGNA

Weekday Lasagna image

This lasagna is my husband's favorite dish. I love it because it's low-fat and a real time-saver since you don't cook the noodles before baking. -Karen McCabe, Provo, Utah

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (28 ounces) crushed tomatoes
1-3/4 cups water
1 can (6 ounces) tomato paste
1 envelope spaghetti sauce mix
1 large egg, lightly beaten
2 cups fat-free cottage cheese
2 tablespoons grated Parmesan cheese
6 uncooked lasagna noodles
1 cup shredded part-skim mozzarella cheese

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally., In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cottage cheese mixture and half of the remaining meat sauce. Repeat layers. , Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 804mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges