Low (er) Fat Lasagna

Low (er) Fat Lasagna.  Yes, there is such a thing.

I made this last night for Sunday night dinner. 

 

Ingredients

• 1-2 pound lean ground beef
• 1 (16 ounce) can of diced tomatoes with Garlic & Basil (Italian Blend)
• 32 ounces low fat small curd cottage cheese
• 3 cups low fat shredded mozzarella cheese
• Bag of fresh spinach (in salad section)
• 2 eggs
• Salt & Pepper to taste
• 15 boiled lasagna noodles (al dente)
• 1/2 cup water

Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease.
2. Add the can of diced tomatoes to meat.  Heat.
3. In a large bowl, mix together the cottage cheese, eggs,  salt and pepper.
4. In the bottom of a 9x13 inch baking dish evenly spread 5 of your lasagna noodles across the bottom of dish.  
5. Spread half of your meat/tomatoes mixture on top of the lasagna noodles
6. Layer 1/2 of the your cottage cheese mixture on top of the meat/tomatoes mixture. 
7. Place a layer of spinach on top of tomatoes/meat mixture.
8. Sprinkle layer of mozzarella cheese on top (approx 1 cup).
9. Cover with 5 lasagna noodles, repeat steps 5-8 (spreading the rest of meat/tomatoes and cottage cheese mixture). 
10. Spread 5 additional lasagna noodles across top.
11. Sprinkle the remaining mozzarella cheese on top of noodles.
12. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
13. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes.
14.  Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Hopefully I didn't miss anything.  There were a lot of steps to this dinner.