Lean lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground round steak |
| 1 | cup | Cottage cheese 99% fafat |
| Fre | ||
| 1 | Egg | |
| 3 | tablespoons | Cheese extra-sharp grated |
| Romano cheese | ||
| 1 | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Oregano |
| 2 | tablespoons | Parsley |
| 8 | ounces | Protein-enriched lasagna |
| Noodles -- cooked rinsed | ||
| Drain | ||
| 1½ | cup | Canned tomatoe sauce |
| 1 | tablespoon | Italian seasoned bread |
| Crums | ||
Directions
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....
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