Hearty Lasagna (Low Fat)
"This is a recipe I originally got from Cooking Light magazine in 1995. The only change I made was to omit the 3/4 pound of ground round it called for. You can obviously add it if you wish. The prep time includes the simmer time for the sauce. This is a wonderful tasting and filling lasagna that people won't even realize is low fat unless you tell them!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- vegetable oil cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1⁄4 cup chopped fresh parsley, divided
- 1 (28 ounce) can chopped tomatoes, undrained
- 1 (15 1/2 ounce) can Italian-style stewed tomatoes, chopped &, undrained
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄4 teaspoon pepper
- 2 cups fat-free cottage cheese
- 1⁄2 cup grated fresh parmesan cheese
- 1 (15 ounce) container fat-free ricotta cheese
- 1 egg white, lightly beaten
- 12 cooked lasagna noodles
- 2 cups shredded italian provolone cheese
directions
- Coat a pan with cooking spray.
- Saute onion and garlic 5 minutes.
- Add 2 tablespoons parsley and the next 7 ingredients.
- Bring to a boil.
- Cover and simmer 15 minutes.
- Uncover and simmer 20 minutes.
- Remove from heat.
- Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
- Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
- Arrange 4 noodles over tomato mixture.
- Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
- Repeat layers, ending with noodles.
- Cover and bake at 350 degrees for about 1 hour.
- Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
- Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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