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Wide egg noodles can be substituted for the lasagna noodles.
Ingredientes
- 1 lb. ground beef
- 1 (26 oz) jar spaghetti sauce with mushrooms, divided
- 1 (14 1/2 oz) can diced tomatoes, slightly drained
- 1 cup cottage cheese (drained)
- 1 large egg, beaten
- 1 (9 oz) pkg. no-boil lasagna noodles
- Shredded mozzarella cheese
Direcciones
- Cook ground beef in large skillet over medium high heat, stirring frequently, until browned and crumbly, about 5 minutes, drain well.
- Add half of the spaghetti sauce to ground beef in skillet and mix well. Pour diced tomatoes evenly over ground beef.
- Combine cottage cheese and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with layer of lasagna.
- Layer the remaining spaghetti sauce and remaining lasagna in the skillet.
- Bring to a boil. Reduce heat to med-low. Cook, covered, until lasagna is tender, about 10 minutes. Sprinkle with mozz. cheese. Cook, covered for 2 minutes. Serve immediately.
- **To ensure that the lasagna noodles cook thoroughly, spread a piece of waxed paper over the skillet before topping with the lid. This prevents steam from escaping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 176 | 51% |
| Total Fat 19.52g | 24% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 756mg | 32% |
| Potassium 686mg | 20% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 12.64g | 8% |
| Protein 21.72g | 35% |
