Lean lasagna rbtn28a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground round steak |
| 1 | cup | Cottage cheese 99% fafat fre |
| 1 | each | 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....