Makes 12 servings
2 lb Extra lean ground beef
1 28 oz can diced tomatoes
1 can tomato paste
1 clove garlic
1 tsp. salt
1 ½ tsp. oregano
1 tsp basil
2 cups, light cottage cheese (1%)
½ c. light Parmesan cheese (take away 2 Tbsp to reserve for later)
1 ½ c. fresh baby spinach leaves
1 ½ c. light mozzarella (shredded)
9 whole wheat lasagne noodles
Boil water and cook noodles as per package instructions. Brown ground beef, drain excess fat, and add tomatoes, paste, garlic, salt, oregano, and basil. Bring to a boil, reduce heat to low, and simmer with no lid. When the noodles have finished cooking, drain off most of the water, and add cold water to cool them.
Meanwhile, mix Parmesan cheese into the cottage cheese (excluding the 2 tbsp to save for later), roughly chop the spinach, and have the shredded cheese ready.
Preheat oven to 350 deg. F.
Get a few sheets of clean paper towel. Have your lasagne pan ready, and take a noodle, pat it dry on the paper towel. Put three noodles on the bottom, cover with half the sauce, and then add the cottage/Parmesan cheese mixture, spreading it evenly over the entire pan. Dry 3 more noodles, and place them as the next layer. Top with the other half of the sauce, and top that with the chopped spinach. Next top with the last 3 noodles, cover with shredded mozza, and sprinkle the reserved Parmesan cheese over the entire thing.
Bake at 350 deg. For 45 min. Allow to cool for 10 minutes, and cut into 12 equal pieces.
Per serving: 265 Calories; 4g Fat; 23g Carbohydrates; 17g Protein