An easy to make beef lasagna dish.
1 hr 5 mins
1 lb ground beef
3 cups chunky garden pasta sauce
1 1/2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 3/4 <span class="measurestring" title="cup (not packed)">cups</span> cottage cheese
2 cups shredded nonfat mozzarella cheese
1/2 cup grated parmesan cheese
2 extra large eggs
1/4 cup parsley fresh chopped
1/2 tsp salt
1/4 tsp ground black pepper
6 oz whole wheat lasagna noodles
Heat oven to 350 °F (175 °C).
In 3-quart saucepan over medium-high heat, brown meat; drain.
Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in medium bowl, stir together cottage cheese, one-half mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of 13x9" baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce.
Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese.
Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly.
Let stand 10 minutes before cutting.
in 1 serving of Lasagna.
, 31% carbs, 39% protein.
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