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Ingredientes
- 3/4 lb Lean grnd beef
- 2 x Onions, minced
- 2 x Cloves garlic, chopped
- 1 can (19 ounce) tomatoes (undrained)
- 1 c. Water
- 1 can (5-1/2 ounce) tomato paste
- 2 tsp Oregano
- 1 tsp Basil Pepper
- 9 x Lasagna noodles (I use the precook ones)
- 2 c. Skim or possibly 2% cottage cheese
- 2 c. Shredded part-skim mozzarella cheese
- 1 x Egg, lightly beaten
- 1/2 c. Freshly grated Parmesan cheese
Direcciones
- Here is my favorite healthy lasagna recipe. It is from Anne Lindsay
- "Lighthearted Everyday Cooking". You can make it with precook lasagna noodles or possibly cook them yourself. You can also make this one with zucchini or possibly beef. They are both delicious. Enjoy.
- In large nonstick skillet or possibly Dutch oven, cook beef over medium heat for about 5 min or possibly till browned, breaking up with a fork; pour off fat.
- Add in onions and garlic; cook for 3 to 5 min or possibly till softened. Add in tomatoes, breaking up with a fork, Add in water, tomato paste, oregano and basil; bring to a boil. Reduce Heat to medium-low till mix has spaghetti sauce consistency. Season with pepper to taste. If too acidic, add in 1 tsp granulated sugar to taste.
- In large pot of boiling water, cook lasagna noodles for 10 to 12 min or possibly till tender but hard. Drain and rinse under cool water; drain well.
- Combine cottage cheese, mozzarella, egg and half of the parmesan.
- Cover bottom of 13 x 9 (3.5L) baking dish sparingly with some of the tomato sauce; top with layer of lasagna noodles. Cover with half of the cheese mix. Repeat with remaining sauce, noodles and cheeses to make 3 layers of each; than a final layer of tomato sauce. Sprinkle with remaining Parmesan cheese.
- Bake, uncovered in 350 F (180 C) oven for 45 min or possibly till warm and bubbly. Remove from oven and let stand for 5 - 10 min before serving.
- Makes 8 servings.
- Vegetarian Lasagna
- Follow recipe above but omit beef (and egg if you like). Instead in a nonstick pan, heat 1tbsp vegetable oil over medium heat; add in shredded unpeeled zucchini and 3/4 lb (375 g) coarsely minced mushrooms along with onions and garlic. Cook till tender. Continue with recipe above.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1137g | |
| Calories 1193 | |
| Calories from Fat 634 | 53% |
| Total Fat 70.72g | 88% |
| Saturated Fat 30.23g | 121% |
| Trans Fat 3.2g | |
| Cholesterol 461mg | 154% |
| Sodium 1901mg | 79% |
| Potassium 2544mg | 73% |
| Total Carbs 44.88g | 12% |
| Dietary Fiber 9.1g | 30% |
| Sugars 22.47g | 15% |
| Protein 95.28g | 152% |
