Zesty Lasagna
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“This recipe is a bit lighter in calories than most Lasagna recipes but it isn't low on flavor. I've made this recipe for years and it's a favorite for potluck parties since it's even better served after the flavors have a chance to settle into one another.”
Zesty Lasagna
0 recipe photos
READY IN:1hr 15mins |
SERVES:12 |
YIELD:12 |
UNITS:US |
Ingredients Nutrition
- 4 tablespoons lawry's spaghetti sauce seasoning, Extra Rich and Thick (one packet)
- 1 (20 ounce) can tomato puree
- 1 lb lean ground beef
- 1 lb Polish sausage, turkey
- 1⁄2 teaspoon salt
- 1 lb lowfat mozzarella cheese, grated and separated
- 1 pint nonfat cottage cheese
- 2 eggs
- 1⁄4 cup parmesan cheese, grated
- cooking spray
- 1 (16 ounce) package lasagna noodles, prepared as directed
Directions
- Preheat oven to 350°.
- In large, heavy, nonstick pot brown ground beef, then drain it in colander and rinse off the fat with hot water. Return it to the pot.
- Grind Polish sausage in food processor, add it to the skillet with the beef.
- Stir in the tomato puree, spaghetti sauce mix, and the salt. Let simmer while you --
- Cook lasagna noodles according to package directions, separate and lay on wax paper.
- In separate bowl combine cottage cheese, eggs, Parmesan cheese and Mozzarella cheese. (Reserve 1/2 cup of mozzarella cheese.).
- Spray a large jelly roll pan with cooking spray.
- In the jellyroll pan, begin layering the ingredients with noodles, then meat sauce, then cheese mixture until you've used all the ingredients.
- Be sure to end the layering with meat layer on top.
- Sprinkle with reserved 1/2 cup of mazzarella cheese.
- Cover loosely with foil, do not let it rest on the cheese.
- Bake at 350° for 45 minutes.
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Zesty Lasagna