Marsha's Lasagne

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)
  1. Brown meat in fry pan.
  2. Cook lasagne until flexible and half done; drain; run under cool water.
  3. Make layers:
    • 1/3 sauce and meat
    • 6 lasagne noodles(criss-cross)
    • 1/2 cottage cheese
    • 1/2 mozzarello cheese
    • 1/3 parmesan cheese
  4. REPEAT above layers.
  5. Last layer: Sauce and Meat
  6. Sprinkle topping of parmesan cheese.
  7. 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.
  8. Serves 6-8
  9. Serve with garlic bread and salad.
  10. 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.)

Pasta Tips

(1) You can keep cooked pasta in refrig. for 3 days or in freezer for 3 weeks.
(2) Make sure you store it in a resealable bag.
(3) Use a cooking pot that holds 4 to 6 qts of water to 1 lb of dry pasta.
(4) Cook Al Dente "to the tooth." Meaning: Cook 'til tender or slightly firm.
(5) Biting into pasta should be slightly resistent but not too soft or mushy.
(6) After cooking to desired doneness, run under cool running water. (Angelhair doesn't need this step, so read directions for each type of pasta.)
(7) Toss it with a little vegetable or olive oil if you desire.
    @2001 lmw

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