Noodle lasagna

Yield: 8 Servings

Measure Ingredient
4 ounces Egg noodles; wide --
\N \N Uncooked
1 cup Cottage cheese -- low fat
1 pounds Lean beef round -- trimmed
\N \N Of
\N \N Fat -- ground
28 ounces Can tomatoes; undrained --
\N \N Well
\N \N Broken up
6 ounces Can tomato paste
1 \N Onion -- chopped
10 millilitres Garlic; minced -- or 1/8 t
\N \N Garlic powder
2 teaspoons Dried oregano
\N \N Salt & pepper -- to taste
1 cup Shredded -- part skim pizza
\N \N Cheese--about 4 oz
¼ cup Parmesan cheese -- grated

Cook noodles according to pkg directions. Rinse under cold water; drain.

Combine with cottage cheese. Spray nonstick skillet with cooking spray.

Brown meat in skillet; pour off fat. Stir in tomatoes, tomato paste, onion, garlic, oregano, salt and pepper. Simmer, covered, about 1½ hours, stirring occasionally. Pour ⅓ of the sauce into casserole; top with half the noodle mixture, then half the pizza cheese. Repeat layers; top with remaining sauce. Sprinkle with parmesan. Bake in preheated 325 oven one hour. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories--270⅗ Carbohydrate--21⅒ grams Fat--10⅒ grams Recipe By :

From: Dscollin@... Date: Wed, 25 Jan 1995 20:56:21 -0500 File

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