Easy Low-Fat Lasagna Recipe
When I make lasagna, I rarely follow a set recipe, I usually wing it. Here's a recipe that I came up with recently.
1 package oven ready lasagna
5 (8oz) cans of tomato sauce
1 cup of water
1 lb lean ground beef
8oz sliced mushrooms
1 bell pepper, chopped
Dash of basil, parsley, and garlic (all to taste)
1 24 oz tub of low fat or FFcottage cheese
1 1/2 cup of skim mozzarella cheese
Brown your beef and add sliced mushrooms, green peppers, and spices. Saute until the meat is completely browned and the vegetables are cooked. Turn off the burner and stir in a cup of water and the tomato sauce.
In a separate bowl, thoroughly mix the cottage cheese with 1 cup of the mozzarella. Preheat your oven to 400 degrees.
Take a 13x9 pan and spread out a layer of the meat sauce on the bottom. Then a layer of 4 noodles, and a thin layer of the cheese mixture. Repeat. Put one more layer of the noodles on, top with the rest of the sauce and sprinkle the top with rest of the mozzarella cheese. Cover with aluminum foil and bake for one hour.
I left and my husband checked it after an hour, and it was still "soupy". So, he turned off the oven and let it rest in the oven for about a 1/2 hour. It soaked up all the juices nicely. He said it was the best lasagna I had ever made (which I think he says just about every time with every recipe!) and the key was letting it set up for a while.
Since I made this up, I can't really tell you the point value, calories, or fat content. Basically, you need to use common sense and control your portions (i.e. a fist size serving with a small salad). If you use the ingredients I suggested, you will have a low fat, yummy lasagna.
Thanks for reading my hub!