- 10 min
- 90 min
Submitted by Barbara Day, M.S., R.D.
- 1 pound extra lean ground beef, ground turkey or ground bison
- 1 medium onion, finely chopped
- 3 garlic cloves or 1 tsp garlic powder
- 1 (16-ounce) can of stewed tomatoes*
- 2 (6-ounce) cans of tomato paste*
- 1 (10 3/4 -ounce) can of tomato puree*
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 (10-ounce package) of dry lasagna noodles
- 3 cups reduced fat cottage cheese or ricotta cheese
- 2 tablespoons chopped parsley (fresh or dried)
- 1 ½ cup reduced fat shredded parmesan cheese
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound reduced fat mozzarella shredded cheese or slices
This is one of my family’s favorite recipes. I have made this recipe for over 40 years. When I first made the recipe for my family, I use regular everything but when very lean beef and the reduced or low-fat options came on the market I substituted and no one ever knew the difference. This recipe is great for a get together or a tailgate party. You can make it a head of time & clean up the mess & just stick in the oven when needed. You can also freeze this lasagna.
Per Serving: 510 calories, 48 grams protein, 13 grams of fat, 49 grams of CHO, 4 grams of dietary fiber, 2000 mg sodium.
* May use low sodium canned tomato products to cut the salt intake if needed.
Cooked ground beef in a large skillet on medium high heat until no longer pink. Add onion and garlic and cook until tender about 3 to 4 minutes. Drain. Put beef mixture back into skillet and stir in tomatoes, tomato paste, tomato puree, basil and salt. Mix well. Simmer for 30 minutes, stirring occasionally. While simmering, cook noodles according to package directions. Drain. Set aside. In a large bowl, combine cottage cheese, parsley, parmesan cheese, eggs, salt & pepper mixing well. Place half the noodles in the bottom of a 13 X 9 baking dish spray with no-stick. Spread half of cottage cheese mixture evenly over the noodles, spread evenly half the meat mixture, then spread evenly half mozzarella cheese then spread the meat sauce. Repeat with noodles, cottage cheese mixture, meat mixture with mozzarella cheese on top. Bake at 375 degrees for 45 minutes. Let stand for at least 10 minutes before serving.
1 pound extra lean ground beef, ground turkey or ground bison
1 medium onion
3 garlic cloves or garlic powder
1 (16-ounce) can of stewed tomatoes
2 (6-ounce) cans of tomato paste
1 (10 3/4 -ounce) can of tomato puree*
1 (10-ounce package) of dry lasagna noodles
3 cups reduced fat cottage cheese or ricotta cheese
chopped parsley (fresh or dried)
reduced fat shredded parmesan cheese
1 pound reduced fat mozzarella shredded cheese or slices
You can freeze the lasagna & then thaw overnight in the refrigerator if need be.
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.