Monday, January 17, 2011

Low (er) Fat Lasagna

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

I made this last night for Sunday night dinner. 



  • 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

  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.

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