Creamette Lasagna Recipe No Boil Recipes

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NO BOIL LASAGNA-LOWER FAT



No Boil Lasagna-Lower Fat image

This recipe is a combination of information off the Creamette box for no boil lasagna and my personal preferences.

Provided by Kristen H.

Categories     Meat

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 12

4 ounces creamette lasagna noodles (8 noodles)
1 lb extra lean ground beef
26 ounces hunt's garlic and herb spaghetti sauce (1 large can)
1 cup water
2 teaspoons tomato paste
1 teaspoon oregano
2 teaspoons garlic powder
16 ounces 1% fat cottage cheese
1 tablespoon dried parsley
1/2 cup parmesan cheese
1 egg white
2 cups light mozzarella cheese

Steps:

  • Brown ground beef in skillet, drain.
  • Add spaghetti sauce, paste, oregano, garlic powder and water. Stir until tomato paste is mixed. Keep on low heat.
  • In a med. bowl combine the cottage cheese, parsley, parmesean and egg white. Stir well.
  • Once the sauce just begins to boil, remove from heat.
  • In a 9 x12 baking pan, spoon in 1 cup of sauce mix, on top of that put 4 uncooked lasagna noodles (possibly 3 horizontal and 1 vertical). You do not need to make the noodles touch as they will expand while cooking.
  • Next spread 1/2 the cottage cheese mixture over the noodles. Sprinkle with 1 cup mozzarella cheese. Spoon 1/2 the remaining sauce over the cheese then layer the next 4 noodles. Put the rest of the cheese mixture and mozzarella cheese then on top of that spread out the remaining sauce.
  • Cover and bake for 60 minutes at 350 degrees or until the middle of the pan just begins to bubble.
  • Remove and let stand for 10 minutes before cutting.

Nutrition Facts : Calories 163.4, Fat 4.4, SaturatedFat 2.2, Cholesterol 34.3, Sodium 305.7, Carbohydrate 10.7, Fiber 0.5, Sugar 1.8, Protein 19.2

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