My Final Weight Loss Journey

The best lasagna ever!  Plus it freezes well.


Source: CL 5 star recipes pg 93
HU: 8 per serving
Yield: 9 servings
Posted by: oduamy1 (Amy)
June 3, 2003

Comments: Yummy yummy classic lasagna. The sauce could stand on its own, that’s for sure! Next time I will make it with mushrooms & peppers as well! This makes a HUGE lasagna!

CL Comments: Grate the parmesan as finely as possible to distribute the fresh cheese evenly throughout the filling.

Ingredients:

3/4 lb ground round
cooking spray
1 cup chopped onion
3 cloves garlic, minced
1/4 cup chopped fresh parsley, divided
2 tsp dried oregano
1 tsp dried basil
1/4 tsp pepper
1(28-oz) can whole tomatoes, undrained and chopped
1 (14.5 oz) can italian-style stewed tomatoes, undrained and chopped
1 (8 oz) can no-salt added tomato sauce
1 (6 oz) can tomato paste
2 cups nonfat cottage cheese (I used regular fat)
1/2 cup freshly grated Parmesan cheese
1 (15 oz) container nonfat ricotta cheese (I used part skim)
1 egg white, lightly beaten
12 cooked lasagna noodles (cooked without salt or fat)
2 cups (8oz) shredded provolone cheese (I used part-skim mozzarella)
fresh oregano sprigs (optional)

-Cook ground round in a large saucepan over medium heat until browned, stirring until it crumbles. Drain meat, and set aside. Wipe pan with a paper towel.
-Coat pan with cooking spray; add onion and garlic, and sauté 5 minutes. Return meat to pan.
-Add 2 tablespoons parsley and next 7 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and simmer 20 minutes. Remove from heat.
-Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients; stir well and set aside.
-Spread 3/4 cup tomato mixture over bottom of a 13x9x2-inch baking dish coated with cooking spray.
-Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup cheese. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles.
-Cover and bake at 350 degrees for 1 hour. Sprinkle with remaining 2/3 cup provolone; bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving. Garnish with oregano sprigs, if desired.

Nutritional info: Calories 380;  Fat 10.5 g; Fiber 2.8 g;  

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