Weekday Lasagna

Name: Weekday Lasagna
Ingredients: 1 pound lean ground beef (90% lean); 1 small onion, chopped; 1 can (28 ounces) crushed tomatoes; 1-3/4 cups water; 1 can (6 ounces) tomato paste; 1 envelope spaghetti sauce mix; 1 large egg, lightly beaten; 2 cups fat-free cottage cheese; 2 tablespoons grated Parmesan cheese; 6 uncooked lasagna noodles; 1 cup shredded part-skim mozzarella cheese

11 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (28 ounces) crushed tomatoes
1-3/4 cups water
1 can (6 ounces) tomato paste
1 envelope spaghetti sauce mix
1 large egg, lightly beaten
2 cups fat-free cottage cheese
2 tablespoons grated Parmesan cheese
6 uncooked lasagna noodles
1 cup shredded part-skim mozzarella cheese

Directions

1

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
2

In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cottage cheese mixture and half of the remaining meat sauce. Repeat layers.
3

Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.