Stay slim lasagna
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef; or ground turkey |
| ¼ | cup | Onion; chopped |
| 2 | tablespoons | Onion; chopped |
| 1½ | Cloves garlic; finely chopped | |
| ½ | teaspoon | Italian salad dressing |
| ½ | teaspoon | Basil |
| 1 | tablespoon | Dried parsley |
| ¼ | teaspoon | Crushed red pepper; optional |
| Salt and pepper; to taste | ||
| 6 | Whole lasagna noodles | |
| 6 | ounces | Tomato paste |
| 6 | ounces | Water |
| 1 | cup | Mushrooms; fresh, sliced |
| 10 | ounces | Spinach; chopped |
| 6 | ounces | Cottage cheese; lowfat |
| 6 | ounces | Mozzarella cheese; shredded |
Directions
Saute beef or turkey, onion, and garlic. Add seasonings, tomato paste, and water. Simmer about 10 minutes. Stir in mushrooms. Steam spinach, 2 Tbsp.
onion and ½ clove garlic, stirring occasionally until spinach is wilted.
Using wire strainer, mash out excess liquid using wire strainer. (For frozen spinach, thaw and mash out excess water.) Add ¼ tsp. black pepper if desired. Stir until well blended. Mix in cottage cheese and 3 oz. of mozzarella. Boil 6 lasagna noodles until tender; drain. In 9x9 square or 7x11 casserole dish, layer 3 noodles; ½ meat mixture; entire spinach/cheese layer; 3 noodles; remaining meat mixture. Bake at 350 degrees for 30 minutes. Top with 3 oz. mozzarella.
Recipe by: First Place
Posted to TNT Recipes Digest, Vol 01, Nr 954 by Karin <iluv2cook@...> on Jan 20, 1998