Weekday Lasagna
- 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
- 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 350u0b0 for 50 minutes or until a thermometer reads 160u0b0. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
ground beef, onion, tomatoes, water, tomato paste, spaghetti sauce mix, egg, cottage cheese, parmesan cheese, lasagna noodles, mozzarella cheese
Taken from www.tasteofhome.com/recipes/weekday-lasagna/ (may not work)