McCall's Low Calorie Lasanga

• 1/2 cup onions diced
• 1 cup celery sliced
• 1 clove garlic crushed
• 1 1/2 pound beef, round steak ground, or extra-lean ground beef
• 28 ounces italian plum (roma) tomatoes un-drained, canned
• 6 ounces tomato paste one can
• 1/4 cup italian parsley fresh snipped
• 1 teaspoon basil dried
• 1 teaspoon salt
• 1/4 pound lasagna noodles 6 noodles in total
• 1 1/2 cups cottage cheese (low-fat 1%) dry
• 1 large eggs beaten
• 8 ounces mozzarella cheese, non-fat or low fat, cut into 6 slices
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1 x paprika for garnish

1. Combine onion, celery and garlic in a large non-stick skillet.
2. Heat over medium high heat.
3. Add a tablespoon or two of water added needed to prevent burning.
4. Cook until vegetables are tender, about 10 minutes.
5. Add the ground round steak and saute until beginning to brown.
6. Add the tomatoes, tomatoe paste, parsley, basil and salt.
7. Stir to combine.
8. Bring to the boil, reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
9. Meanwhile cook the lasagna noodles according to the package directions.
10. Drain and rinse.
11. In a small bowl combine the egg and cottage cheese.
12. Pre-heat oven to 350F (180C).
13. Lightly grease a 10 by 8 inch baking dish.
14. Arrange 3 noodles in the bottom of the dish.
15. Top with 1/2 of the cheese mixture, then 1/2 the meat mixture and repeat.
16. Arrange sliced or grated mozzarella cheese on top and sprinkle with the Parmesan cheese and paprika.
17. Bake, uncovered for 30 minutes or until hot and golden brown.
18. Let stand 10 minutes before serving.

onions, celery, garlic, beef, italian plum, tomato, italian parsley, basil, salt, noodles, cottage cheese, eggs, mozzarella cheese, parmesan, parmesan, paprika

Taken from recipeland.com/recipe/v/mccalls-low-calorie-lasanga-52756 (may not work)