Lasagna
This recipe works well in a 9″ × 9″ cooking pan.
INGREDIENTS | YIELDS 6 servings
- 1 pound dry lasagna noodles
- 1 medium zucchini, sliced
- 1 cup low-fat cottage cheese
- 1 egg white
- ½ cup skim milk shredded mozzarella cheese
- ¼ pound extra lean ground beef
- 1 jar reduced-sodium chunky vegetable spaghetti sauce
- ½ teaspoon ground fennel
Cook lasagna noodles according to package directions.
Cook zucchini in boiling water for 2 minutes. Drain.
Mix cottage cheese, egg white, and mozzarella cheese in a medium bowl. Set aside.
Brown beef in a deep skillet and drain.
Stir in the spaghetti sauce and fennel. Simmer for 5 minutes.
Spay your cooking pan lightly and preheat oven to 350°F.
Spread a small amount of the sauce on bottom of cooking pan.
Layer the noodles, zucchini, cottage cheese mixture, and sauce in that order.
Top with remaining mozzarella.
Bake at 350°F for 30 minutes or until lasagna is bubbly and golden brown.
Per Serving
- Calories: 417
- Fat: 6 grams
- Protein: 24 grams
- Carbohydrates: 70 grams
- Cholesterol: 20 milligrams
