Ingredients: |
Ingredients: 1 lb lean ground beef
1 bag fresh baby spinach leaves
1 container fresh mushrooms (8 ounces), sliced (crimini or your choice)
2 cans tomato sauce (16 ounces)
1 jar pasta sauce (24 ounces)
1 onion, diced
3 tbsp olive oil
1 tbsp dried parsley
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp cayenne pepper (increase the amount to add more kick)
1/2 tsp black pepper
1 tsp salt
3 eggs
3 cups low fat cottage cheese (24 ounces)
1 carton part-skim ricotta cheese (8 ounces)
1/2 cup grated Parmesan cheese
12-15 lasagna noodles, cooked and drained (or use oven-ready noodles)
1 1/2 cups shredded three cheese blend: 1/2 cup part-skim mozzarella cheese, 1/2 cup smoked Gouda cheese, and 1/2 cup extra sharp white cheddar cheese
|
Directions: |
Directions:1. In a large skillet, cook the mushrooms and onions in 3 tbsp of olive oil; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes. Remove from the pan, place in a small bowl, and set aside.
2. In the skillet, cook beef over medium heat until no longer pink; drain oil after cooking, and rinse in warm water if desired (gets rid of excess oil).
3. Add the tomato sauce, jar of pasta sauce, Italian seasoning, garlic powder, cayenne pepper, salt and pepper to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
4. While the sauce is simmering, combine eggs and parsley in a large bowl. Stir in the cottage cheese, ricotta and Parmesan cheese.
5. Preheat the oven to 375. Spread 1 cup of meat sauce in an ungreased 9x15 baking dish. Layer sequence: 4 noodles, onion and mushroom mixture, baby spinach leaves, 2 cups cottage cheese mixture, 4 noodles, 2 cups meat sauce, onion and mushroom mixture, baby spinach leaves, and remaining cottage cheese mixture. Top with 4 noodles, remaining meat sauce, and shredded three cheese blend (dish will be full).
6. Cover with aluminum foil and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Serve with buttered garlic bread. Makes 12-15 servings. |
Personal
Notes: |
Personal
Notes: Nick and I both love lasagna. I created this recipe after trying many lasagna recipes that I felt simply didn't have enough flavor and were too fattening. This lasagna is leaner, meaner, and kick ass (in flavor). The three cheese blend on top really adds a special flavor and richness to the lasagna. Since this recipe requires a bit more time, I'll make this lasagna on the weekend or I'll do the prep work the night before, store it in the refrigerator, and pop it in the oven the next day 1.5 hours before I want to eat dinner. The leftovers are wonderful, and in my opinion taste better because all the flavors have really melded together. You can freeze the leftovers too and have lasagna whenever you want.
|
This recipe for Lasagna is from