- 12 lasagne noodles
- 1 large carton low-fat cottage cheese
- 1 container of grated parmesan cheese
- 2 lbs lean ground beef
- 24 oz pkg low-fat grated mozzarello cheese
- 3 qts of sauce (see Lasagne Sauce recipe)
- Brown meat in fry pan.
- Cook lasagne until flexible and half done; drain; run under cool water.
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Make layers:
- 1/3 sauce and meat
- 6 lasagne noodles(criss-cross)
- 1/2 cottage cheese
- 1/2 mozzarello cheese
- 1/3 parmesan cheese
- REPEAT above layers.
- Last layer: Sauce and Meat
- Sprinkle topping of parmesan cheese.
- Bake at 375 degrees for 45 minutes or until edges are brown and bubbling. I always spread a large sheet of aluminum foil under the lasagne pan to avoid a cleanup from spills.
- Serves 6-8
- Serve with garlic bread and salad.
- Note: The cheeses contained in this recipe are considered the best for your heart as compared to ricotta and other cheeses, a fact from the National Heart Assn. (I like to read health and diet news daily.)