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A zip to
prepare...
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1
lb |
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95%
lean ground beef |
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26
ounce |
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jar
low-fat spaghetti sauce |
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16
ounce |
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carton fat-free cottage cheese |
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2
Tbs |
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grated Parmesan cheese |
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8
ounce |
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package precooked lasagna noodles |
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1
cup |
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(4
ounces) pre-shredded reduced-fat mild
cheddar cheese, divided |
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chopped fresh parsley, optional |
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1 |
Preheat oven
to 350°F. |
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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. |
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3 |
Spread ½-cup
meat mixture in bottom of a 13x9-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. |
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4 |
Let stand
for 10 minutes before cutting into servings.
Garnish with parsley, if desired. |
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Servings: 9 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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245.75 |
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Calories From Fat (23%) |
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56.12 |
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% Daily Value |
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Total Fat
6.08g |
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9% |
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Saturated Fat 2.29g |
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11% |
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Cholesterol
38.39mg |
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13% |
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Sodium
528.47mg |
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22% |
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Potassium
528.54mg |
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15% |
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Carbohydrates
19.86g |
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7% |
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Dietary Fiber 0.63g |
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3% |
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Sugar 8.28g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.23g |
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Protein
26.19g |
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52% |
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Recipe Source |
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Cooking Light |
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