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Lasagna
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- 8 oz. lasagna noodles
- 1/2 lb. ground sirloin, lean
- 1 c. ricotta cheese
- 1 c. nonfat cottage cheese
- 2 T. fresh parsley
- 1 egg
- 1 egg white
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 c. pasta sauce
- 1 1/4 c. part-skim mozzarella cheese, grated
- 3 T. parmesan cheese
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| Preheat oven to 375°. Cook lasagna noodles according to package directions; drain and cool. Brown ground sirloin and drain excess fat. In a large bowl, combine ricotta and cottage cheese, parsley, egg, egg white, salt and pepper. Lightly coat a 13 x 9 inch baking pan with olive oil spray. Spread 1/2 cup pasta sauce in the bottom of the pan. Line the pan with half of the lasagna noodles and spread with half of the cheese mixture. Sprinkle evenly with cooked ground sirloin. Top with half of the remaining pasta sauce. Layer the remaining noodles, cheese mixture, and sauce. Top with grated mozzarella and parmesan cheese. Bake in oven for 30 to 40 minutes until hot, bubbly and brown. Cut in 8 equal slices. |
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