REAL-LIFE LASAGNA
8 ounces uncooked lasagna noodles, broken
1 pound extra lean ground beef (frozen or not)
1 large onion
2 teaspoons bottled minced garlic
1/4 fresh parsley
2 teaspoons Italian seasoning
1 (29 ounce) can tomatoes, diced
1 (6 ounce) can tomato paste
1 cup lowfat cottage cheese
8 ounces shredded mozzarella cheese, divided use
Firmly whack the noodle box on the counter to break the noodles into pieces. Place the broken noodles in 2 1/2 quarts of boiling water and cook until tender 8 to 10 minutes.
Meanwhile, if the beef is frozen, microwave for 3 minutes on high.
Spray a deep 12-inch skillet with Pam and heat over medium while chopping the onion. Add and stir.
Add the beef and raise the heat. Turn and break it up until most of it is browned.
Add the garlic, parsley, and Italian seasoning and cook for about 2 more minutes.
Add the tomatoes with their juices and the tomato paste. Stir well then cover and simmer on low.
Drain the noodles when done. Add the cottage cheese, 1 cup of the mozzarella and the noodles, stirring well. Smooth the mixture in the skillet and sprinkle the remaining cup of cheese over the top. Cover, and simmer for 2 minutes more to melt the cheese and serve.
Servings: 4
Source: Desperation Dinners by Beverly Mills and Alicia Ross
8 ounces uncooked lasagna noodles, broken
1 pound extra lean ground beef (frozen or not)
1 large onion
2 teaspoons bottled minced garlic
1/4 fresh parsley
2 teaspoons Italian seasoning
1 (29 ounce) can tomatoes, diced
1 (6 ounce) can tomato paste
1 cup lowfat cottage cheese
8 ounces shredded mozzarella cheese, divided use
Firmly whack the noodle box on the counter to break the noodles into pieces. Place the broken noodles in 2 1/2 quarts of boiling water and cook until tender 8 to 10 minutes.
Meanwhile, if the beef is frozen, microwave for 3 minutes on high.
Spray a deep 12-inch skillet with Pam and heat over medium while chopping the onion. Add and stir.
Add the beef and raise the heat. Turn and break it up until most of it is browned.
Add the garlic, parsley, and Italian seasoning and cook for about 2 more minutes.
Add the tomatoes with their juices and the tomato paste. Stir well then cover and simmer on low.
Drain the noodles when done. Add the cottage cheese, 1 cup of the mozzarella and the noodles, stirring well. Smooth the mixture in the skillet and sprinkle the remaining cup of cheese over the top. Cover, and simmer for 2 minutes more to melt the cheese and serve.
Servings: 4
Source: Desperation Dinners by Beverly Mills and Alicia Ross
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