Lighter Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb extra lean ground beef
- 1 (4 ounce) can mixed mushrooms, drained
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons dried oregano
- 1 (26 ounce) jar spaghetti sauce
- 1 (16 ounce) container fat-free cottage cheese
- 2 egg whites
- 1 tablespoon parsley flakes
- 1⁄4 cup parmesan cheese, grated
- 6 no-boil lasagna noodles
- 2 cups low-moisture part-skim mozzarella cheese, divided
directions
- Preheat oven to 375°. Brown meat in medium saucepan. Stir in mushrooms, garlic powder, oregano and spaghetti sauce. Simmer 5 minutes and remove from heat.
- Mix cottage cheese, egg whites, parsley flakes and parmesan cheese. Spread 1/2 cup of the sauce mixture in a 13 x 9 baking dish which has been coated with cooking spray. Layer 2 noodles (broken into quarters), 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 2 noodles (again broken into quarters) and remaining sauce mixture. Cover with foil.
- Bake 30 minutes or until heated through. Uncover; top with remaining 1 cup of mozzarella. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
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