1 lb 95% lean ground beef
26 ounce jar low-fat spaghetti sauce
16 ounce carton fat-free cottage cheese
2 Tbs grated Parmesan cheese
8 ounce package precooked lasagna noodles
1 cup (4 ounces) pre-shredded reduced-fat mild cheddar cheese, divided
chopped fresh parsley, optional
1. Preheat oven to 350°F.
2. Cook ground beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to skillet. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage cheese and Parmesan cheese in a bowl.
3. Spread ½-cup meat mixture in bottom of a 13×9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 additional minutes or until cheese melts.
4. Let stand for 10 minutes before cutting into servings. Garnish with parsley, if desired.
Recipe Source: Cooking Light
Amount Per Serving
Calories From Fat (23%) 56.12
Total Fat 6.08g
Saturated Fat 2.29g
Dietary Fiber 0.63g
Net Carbohydrates 19.23g
WW POINTS: 5
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“The kids at our family dinner loved this simple low-fat lasagna. The distinctive flavor of the Cheddar cheese attracted the adults as well. Yum!”
-Carson City, NV
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