Categories: Beef, Casserole, Entree, Pasta

Ingredients

• 2 lbs Ground Beef
• 2 cloves Garlic, minced
• 2 cans Crushed Tomatoes (14.5 oz.)
• 2 cans Tomato Paste (6 oz.)
• 4 T Dried Parsley (divided)
• 2 T Dried Basil
• 2.5 t Salt (divided)
• 1 tub Ricotta Cheese (not more than 1.5 cups)
• 1 tub Lowfat Cottage Cheese (not more than 1.5 cups)
• 1 Egg (beaten)
• 1/2 cup Grated Parmesan Cheese
• 1 lb Sliced Mozarella Cheese
• 1 pkg Whole Wheat Lasagna Noodles (10 oz.)
• 1 T Olive Oil

Directions

1. All steps below can be done while other items are cooking.

2. Bring a large pot of water, 1/2 t of salt and 1 T of olive oil to a boil.

3. Add lasagna noodles to boiling water and cook until al dente.

4. In a large skillet or saucepan, combine ground beef and garlic.

5. Cook over medium-high heat until browned.

6. Drain half the fat; less if you’re feeling naughty.

7. Add tomatoes, tomato paste, 2 T parsley, basil and 1 t salt.

8. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on other steps.

9. In a medium bowl, mix ricotta cheese, cottage cheese, beaten egg, grated parmesan, 2 T parsley and 1 t salt.

10. Stir together well and set aside.

11. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.

12. Spoon half the cheese mixture over the noodles. Spread evenly.

13. Spoon a little less thank half the meat sauce over the top.

14. Cover sauce with a layer of mozzarella cheese slices.

15. Repeat, ending with cheese slices.

16. Either freeze, refrigerate for up to two days, or bake immediately in 350 degree preheated oven for 20 to 30 minutes or until top is hot and bubbly.

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