Lean lasagna

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....

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