| Lasagna |
| Number of Servings |
8-9 |
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Serving Size |
4x3 square |
| Preparation Time |
40 minutes |
|
Cooking Time |
20 minutes |
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| Quantities |
Ingredients |
| 1/2 pound | ground beef |
| 1 teaspoon | garlic powder |
| 1 cup | tomato sauce |
| 2 1/2 cups | canned tomatoes |
| 1/4 teaspoon | pepper |
| 1/2 pound | lasagna noodles |
| 1/4 pound | sliced mozzarella cheese |
| 3/4 pound | low fat cottage cheese |
| 1/2 cup | Parmesan Cheese |
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| Equipment |
Instructions |
- frying pan with cover
- measuring cup
- measuring spoons
- mixing spoon
- saucepan
- strainer or colander
- 9x13 baking dish
- can opener
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- Brown beef in a frying pan. Drain fat. Add garlic powder.
- Add tomato sauce, tomatoes, and pepper to frying pan. Cover and simmer 15-20 minutes.
- Cook noodles according to package directions.
- Put alternate layers of the noodles, mozzarella cheese, cottage cheese, tomato/meat sauce, and grated Parmesan cheese into the baking dish, ending with a layer of sauce and topping with some parmesan cheese.
- Bake at 375¡F for 15-20 minutes.
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| NOTES: Variations: Use washed spinach as one of the lasagna layers or add 1 (10 ounces) package of frozen broccoli to the tomato sauce mixture. If you want to used uncooked noodles, cover with foil and bake 1 1/2 hours or until noodles are tender. Ground turkey can be used instead of ground beef or meat can be omitted for meatless lasagna.The nutrient analysis was based on using medium fat ground beef; calories and fat would be lower if lean beef, turkey, or no meat is used. |
| Nutrition Information |
| Calories |
240 |
| Total Fat |
10g |
| Saturated Fat |
5g |
| Protein |
16g |
| Carbohydrates |
18g |
| Fiber |
2g |
| Sugar |
3g |
| Vitamin A |
15% |
| Vitamin C |
15% |
| Calcium |
20% |
| Iron |
10% |
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