Ingredients
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 clove garlic, finely minced
- 1 tablespoon + 1 teaspoon Italian seasoning blend, divided
- 1 (24-ounce) jar favorite meatless spaghetti sauce
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon sugar
- 1 1/2 teaspoons salt, divided
- pepper
- 12 cooked lasagna noodles
- 1 (24-ounce) container cottage cheese, small curd, low-fat
- 2 eggs
- 2 cups cheese, Italian Blend shredded - divided
Nutrition Information
Serving size: 23 ounces
Calories: 690
Carbohydrate: 63g (21%)
Protein: 50g (100%)
Total Fat: 27g (42%)
Saturated Fat: 11g (55%)
Trans Fat: 0.5g
Cholesterol: 150mg (50%)
Sodium: 2280mg (95%)
Dietary Fiber: 7g (28%)
Calcium: 50%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 375° F.
For the sauce: Brown meat with onion and garlic. When meat is no longer pink, add in 1 tablespoon of seasoning blend; sauté for a few more minutes.
Add jar of spaghetti sauce, crushed tomatoes, sugar, 1/2 teaspoon of salt, and pepper, to taste, to pan and bring to a low boil. Stir to combine ingredients and flavors. Turn stove down to low, cover pan, and allow sauce to cook for 20 to 30 minutes.
While sauce is cooking, cook the lasagna noodles in large pot of boiling, salted water for 6 minutes. Remove noodles to a baking sheet and lay flat.
In a mixing bowl, blend together cottage cheese, eggs, 1 cup of the shredded cheese, 1/2 teaspoon of Italian herb blend, and 1 teaspoon of salt. Stir until starting to look frothy and is well combined; about 2 minutes.
To assemble: Ladle sauce into bottom of a 7x11 or 9x13 pan. If making two meals from this recipe, use 2 square 9x9 baking pans.
Lay noodle on a flat surface, such as a cutting board, and spoon 2 tablespoons of cheese mixture down the middle of lasagna noodle starting at the end closest to you. Gently roll noodle up like a sleeping bag; do not press as you roll or the cheese will squish out. Place each roll up into pan with the seam side down.
Ladle sauce over noodles to completely cover (you will most likely have some sauce left over). Cover with aluminum foil.
Bake for 30 minutes. After 30 minutes, remove foil and sprinkle remaining 1 cup of cheese over the top. Return to oven uncovered and bake for another 15 minutes or until cheese melts and starts to brown.
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