Ingredients
- 1 lb. ground beef
- 1 tsp. garlic, minced
- 5 oz. can of tomato paste
- 1/5 oz. spaghetti sauce seasoning packet
- 9 lasagna noodles, cooked al dente
- 3 c. mozzarella cheese, shredded
Cheese Filling
- 16 oz. low-fat cottage cheese
- 15 oz. reduced-fat ricotta cheese
- 1 large egg
- 1 c. mozzarella cheese, shredded
Directions
- Preheat the oven to 375 degrees.
- Boil 9 lasagna noodles to al dente.
- Over medium-high heat, brown ground beef, breaking into small pieces until brown.
- Add garlic and sauté for another minute.
- Add tomato sauce, seasoning packet and 3 cans of water.
- Turn to medium-low heat and cook until thickened.
- In a separate bowl, mix cottage cheese, ricotta, 1 c. mozzarella and egg.
- To assemble: add 1/2 c. meat sauce to the bottom of greased 9×13 baking dish. Add 3 lasagna noodles. Spread 1/3 of the remaining meat sauce, sprinkle with 1 c. mozzarella and 1/2 cheese filling. Repeat with 3 noodles, 1/3 meat sauce, 1 c. mozzarella and remaining cheese filling. End with the last 3 noodles, 1/3 meat sauce and 1 c. mozzarella.
- Cover with tin foil and bake for 45 minutes.
- Remove the foil and broil for an additional 5 minutes.
- Remove from oven and sit for about 15 minutes. (perfect time to drop in the garlic bread)
Recipe and photo courtesy of Manitowoc County Farm Bureau member and District 6 Coordinator Becky Salm. Becky credits her baking skills to her grandma and Great Aunt Grace. She lives in rural Wisconsin with her husband, Brian, three daughters, a dog, cats, chickens and some ducks. To see more recipes, visit baked-with-grace.com. Featured in the February|March 2022 Rural Route.
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