Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean ground round steak |
| 1 cup | Cottage cheese 99% fafat |
| \N \N | Fre |
| 1 \N | Egg |
| 3 tablespoons | Cheese extra-sharp grated |
| \N \N | Romano cheese |
| 1 teaspoon | Garlic salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Oregano |
| 2 tablespoons | Parsley |
| 8 ounces | Protein-enriched lasagna |
| \N \N | Noodles -- cooked rinsed |
| \N \N | Drain |
| 1½ cup | Canned tomatoe sauce |
| 1 tablespoon | Italian seasoned bread |
| \N \N | Crums |
Brown the meat in a nonstick skillet, breaking it up as it cooks. Do not add oil to the pan; the meat will release enough fat for frying. Drain off any accumulated fat after the meat has browned. In a bowl, combine the cottage cheese, egg, Romano cheese, garlic salt, pepper, oregano, and parsley. In a 2-quart shallow baking dish, arrange the meat, noodles, cheese mixture, and tomato sauce in layers. Sprinkle the bread crumbs evenly over the top. Bake the lasagna in a preheated 350F oven for 30 to 45 minutes....
Recipe By :
From:
File