Easy Lasagna Casserole
8 oz. gr. 90% lean turkey or beef
1/2 cup finely chopped onion
1 3/4 cups (one 15 oz can) Hunt's chunky tomato sauce
1 tsp. Italian seasoning
2/3 cup Carnation nonfat dry milk powder
1/2 cup water
1/2 cup (4 oz) Philadelphia f/f cream cheese
1/4 tsp. minced garlic
1 tsp. dried parsley flakes
2 cups cooked medium width noodles
1/2 cup plus 1 tabl. (2 1/4 oz) shredded Kraft reduced fat mozzarella cheese
Preheat oven to 375 deegrees. In a large saucepan sprayed with olive flavored cooking spray, brown meat and onion. Stir in tomato sauce and Italian seasoning. Lower heat and simmer 10 min. Meanwhile in a medium saucepan, combine dry milk powder, water and cream cheese. Add garlic and parsley flakes. Cook over medium heat, stirring constantly, until cream cheese melts. Stir in cooked noodles. Pour noodle mixture into an 8 x 8 baking dish sprayed with olive flavored cooking spray. Evenly sprinkle mozzarella cheese over top. Bake uncovered 15 to 20 min. Let set 5 min. before serving. Cut into 4 pieces.
Each serving equals:
HE: 2 3/4 protein, 2 veg, 1 bread, 1/2 skim milk
328 cal, 8g fat, 28g protein, 36g carbo, 773mg sodium, 2g fiber
Diabetic: 3 meat, 2 starch, 1 veg.
HINT: 1 3/4 cups uncooked noodles usually makes about 2 cups cooked.
From Ann: Since Hunts doesn't make the chunky tomato sauce anymore other cookbooks say to mix a can of diced tomatoes and a can of tomato sauce and measure out 15 oz. Freeze or store the left overs for another recipe. Sliced zucchini baked in canned tomatoes is very good.
Ann in San Diego
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