Classic Lasagna

By sexyswamprat

  • 1 lb extra lean ground beef (5% fat)

  • 16 oz Tomatoes, stewed, canned , undrained

  • 1/2 cup water

  • 1 medium garlic cloves , minced

  • 2 tsp dry italian seasoning

  • 8 oz Pasta, lasagna, whole wheat, dry

  • 10 oz Spinach, chopped, frozen

  • 1 cup low fat cottage cheese

  • 2 tbsp grated parmesan cheese

  • 1 tbsp parsley, dried

  • 1 tsp oregano leaves

  • 1 cooking spray

  • 1 cup Cheese, American, pasteurized, processed, low fat, shredded

  1. Begin by browning the ground beef and onion in a large nonstick skillet over medium heat, stirring to crumble. Drain the meat and then pat dry with paper towels to remove any excess fat.

  2. Return the meat to the skillet, and stir in the tomatoes, water, garlic, and Italian herb seasoning. Cover and bring to a boil, then reduce the heat, and simmer for 20 minutes.

  3. Cook the noodles according to the package directions. Drain well, and set aside.

  4. Cook the spinach according to the package directions. Drain well, and then squeeze out any excess moisture. Combine the spinach with the cottage cheese, Parmesan cheese, dried parsley, and oregano, and stir will to combine. Set aside.

  5. Preheat oven to 350 degrees F.

  6. Place half of the cooked noodles in a 12x8x2-inch baking dish coated with cooking spray. Top with half each of cottage cheese mixture and American cheese. Spread half of the meat mixture over the top of that.

  7. Repeat layers with the remaining cooked noodles, cottage cheese mixture, shredded American cheese, and meat mixture.

  8. Bake for 30 minutes, and then let stand 10 minutes before serving.

Nutritional Facts

Makes 12 servings
Amount Per Serving
Calories 169.1
Total Carbs 18.3g
Dietary Fiber 3.4g
Sugars 3.1g
Total Fat 3.2g
Saturated Fat 1.3g
Unsaturated Fat 1.9g
Potassium 0mg
Protein 16.8g
Sodium 354mg
Dietary Exchanges
1 Meat
1 Starch
1/2 Vegetable
1/2 Very Lean Meat

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