Easy Lasagna

Originally in the 1996 cookbook


1 pound ground beef
1 medium onion
1-1 1/2 package spaghetti sauce
2 cups canned tomatoes, slightly blended
1 6 ounce can tomato paste
1 cup water
8 lasagna noodles, uncooked
1 egg, slightly beaten
1 tbsp dried parsley flakes
2 tbsp Parmesan cheese
2 cups lowfat cottage cheese
1/4 cup shredded mozzarella cheese


  1. Heat oven to 350 degrees F.
  2. Brown beef and onion; drain.
  3. Stir in seasonings, tomatoes, paste, and water.
  4. Mixture may be used immediately, but for a richer flavor, simmer uncovered for 15-20 minutes, stirring occasionally.
  5. Mix egg, parsley flakes, Parmesan cheese, and cottage cheese.
  6. In a 9×13 inch pan, layer 1 cup sauce, 4 dry noodles (break to fit), and 1/2 the cottage cheese-egg mixture, spreading evenly over the noodles.
  7. Repeat the sauce, noodles and cottage cheese mixture.
  8. Top with remaining sauce.
  9. Cover and for 50-60 minutes or until noodles are tender.
  10. Let stand 10 minutes, top with mozzarella cheese, and serve.

Cooking in a Microwave

  1. Cover with plastic wrap and cook on HIGH for 12 minutes.
  2. Cook at 50% for 18-22 minutes, or until noodles are tender, turning dish twice.
  3. Remove from oven and let stand 10 minutes before serving.


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