Noodle-less Lasagna
- Number of Servings: 12
Ingredients
2 lbs. extra lean ground beef2 cans (15 oz. each) tomato sauce3 teaspoons garlic salt2 teaspoons basil leaves2 teaspoons oregano3 cups (24 oz.) lowfat cottage cheese1 cup grated Romano cheese2 eggs3 pounds zucchini, cut lengthwise into 1/4-inch slices4 tablespoons flour8 ounces shredded mozzarella
1. Brown meat in skillet and drain off fat.
2. Stir in tomato sauce, garlic salt, basil and oregano and heat until bubbling.
3. Reduce heat and simmer until about the thickness of tomato sauce.
4. Prepare 9 x 13" pan with non-stick olive oil spray.
5. Mix cottage cheese with 1/2 cup Romano cheese and the 2 eggs.
6. Layer half of zucchini, flour, cottage cheese mixture, meat sauce, and mozarella cheese. Repeat with second set of layers.
7. Sprinkle 1/2 cup of Romano cheese on top.
8. Bake uncovered for 45 minutes.
9. Let stand 30 minutes before serving. Cut into 3 x 3" squares.
Serving Size: Makes 12 3"x3" servings
Number of Servings: 12
Recipe submitted by SparkPeople user RWROHLIN.
2. Stir in tomato sauce, garlic salt, basil and oregano and heat until bubbling.
3. Reduce heat and simmer until about the thickness of tomato sauce.
4. Prepare 9 x 13" pan with non-stick olive oil spray.
5. Mix cottage cheese with 1/2 cup Romano cheese and the 2 eggs.
6. Layer half of zucchini, flour, cottage cheese mixture, meat sauce, and mozarella cheese. Repeat with second set of layers.
7. Sprinkle 1/2 cup of Romano cheese on top.
8. Bake uncovered for 45 minutes.
9. Let stand 30 minutes before serving. Cut into 3 x 3" squares.
Serving Size: Makes 12 3"x3" servings
Number of Servings: 12
Recipe submitted by SparkPeople user RWROHLIN.
Nutritional Info Amount Per Serving
- Calories: 356.5
- Total Fat: 19.6 g
- Cholesterol: 102.8 mg
- Sodium: 1,189.5 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.6 g
- Protein: 29.2 g
Member Reviews