"Quick" Lasagna Casserole Best of Healthy Exchanges Newsletter (1992) p.192 freezer friendly
This recipe was created when a caller to our radio program requested a fast way to prepare lasagna. My daughter-in-law Pam, a true lasagna lover, really enjoyed this.
8 ounces ground 90% lean turkey or beef 3/4 cup diced onion 1 3/4 cups (one 14 1/2-oz can) stewed tomatoes, coarsely chopped and undrained 1 cup (one 8-ounce can) Hunt's Tomato Sauce 1/2 teaspoon minced garlic 1 1/2 cups fat-free cottage cheese 1 egg or equivalent in egg substitutute 3 cups cooked elbow macaroni, rinsed and drained 1 1/2 teaspoon Italian seasoning 1/4 cup (3/4 ounce) grated Kraft fat-free Parmeasan cheese 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
Preheat ocen to 375 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large saucepan sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in undrained stewed tomatoes, tomato sauce and garlic. Simmer for 10 to 15 minutes. In a blender container, combine cottage cheese and egg. Cover and process on PUREE for 15 seconds or until smooth. Spread 3/4 cup meat sauce in prepared dish. Layer half of macaroni over sauce. Pour half of cottage cheese mixture over macaroni. Spoon half of meat sauce over top. Sprinkle with half of Italian seasoning, Parmesan and mozzarella cheese. Repeat layers. Bake for 35 to 40 minutes. Place baking dish on a wire rack and let set 10 minutes. Cut into 6 servings.
Serves 6 - each serving equals: HE: 2 1/2 Pr, 1 1/2 Ve, 1 Br ________________________________________ ______________________ 282 cal, 6g Fa, 24g Pr, 33g carb, 846mg So, 173mg Ca, 3g Fi ________________________________________ ______________________ Diabetic: 2 vegetable, 2 1/2 meat, 1 starch
Edited by: ITSRANDELLA at: 3/1/2009 (01:39)
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