Yield: 8 Servings
|9||Pieces Lasagne, uncooked|
|8 ounces||Canned diced green chilies|
|2 cups||Low-fat cottage cheese|
|½ teaspoon||Ground cumin|
|1 teaspoon||Chili powder|
|18 ounces||Tomato sauce|
|12 ounces||Lean ground beef browned and drained|
|8 ounces||Picante sauce|
|1 cup||Frozen corn; thawed|
|1 bunch||Scallions; sliced|
|2 cups||Grated Cheddar cheese sharp, low-fat (1/2 cup reserved for the top)|
|1 cup||Low-fat sour cream; OR... Plain, low-fat yogurt (reserved for the top)|
|⅓ cup||Green olives|
Prepare lasagne according to package directions; drain. Stir the diced chilies into the cottage cheese.
Preheat oven to 350 degrees F. In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread ½ to 1 cup of the tomato sauce mixture over the bottom of a 9 x 13 x 2-inch baking dish. Place three pieces of lasagne on top of sauce. Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake for 30 minutes.
Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving.
NOTE: If you prefer not to cook lasagne, add 1 cup water to tomato sauce and continue as above. When lasagne is assembled, cover and refrigerate at least six hours before baking.
Each serving provides: 385 Calories; 33⅗ g Protein; 37 g Carbohydrates; 12 g Fat; 50⅘ mg Cholesterol; 1516 mg Sodium.
Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)