LasagnaSubmitted by: JUSTME29
IntroductionThis is by no means a low cal choice, but it's been the recipe I use for a long time and I couldn't find anything close in Spark's database. This is by no means a low cal choice, but it's been the recipe I use for a long time and I couldn't find anything close in Spark's database.
1 lb Italian Sausage
1 lb Ground beef
36 oz (1 1/2 large tubs) Lowfat Cottage Cheese
2 6oz cans tomato paste
Water - enough to thin the sauce to desired consistency
1/2 cup grated Parmesan Cheese
8 lasagna noodles (I don't cook them first, but those special no cook ones are totally unnecessary)
1.25 lb mozzarella
Assorted spices to taste
If you have time to make this early and let it sit in the fridge for a couple hours the dry noodles tend to soak up any extra liquid and the lasagna comes out a little firmer.
Cook sausage and beef together until well cooked then drain excess grease
Add tomato paste (and diced tomatoes if desired) and water to desired consistency
Add garlic and any other desired spices
Cook the sauce for an hour to allow the flavors to blend
Beat the eggs and then mix with cottage cheese, grated Parmesan and Italian seasoning to taste
Arrange 4 uncooked noodles on the bottom of a 9x13" pan. (3 doesn't quite cover the bottom, but 4 don't really fit so I usually break the last one up and kind of piece it together)
Spread with 1/2 of the filling, then 1/2lb of mozzarella, then 1/2 of the meat sauce.
Sprinkle the remaining mozzarella cheese on the top before baking
Bake for about 30 minutes at 375
Let set up for 10 minutes (or more) before serving.
Serving Size: 12 equal servings in a 9x13 pan
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTME29.