Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 9 cups
1 pound lean ground beef (15% fat)
1 large onion, chopped
1 clove of garlic, minced, or ¼ teaspoon garlic powder
2 cups spaghetti sauce
4 Tablespoons fresh parsley, or 4 teaspoons dried
1 teaspoon dried oregano
1 teaspoon dried basil
1 pint (2 cups) low-fat cottage cheese, ricotta cheese,
or a mixture of the two
⅔ cup shredded mozzarella cheese
6 uncooked lasagna noodles
⅓ cup grated parmesan cheese
- In a 10-inch skillet or saucepan, cook the ground beef
over medium-high heat until it is no longer pink.
- Drain the fat. Add the onion and cook until it is soft.
- Add the garlic, 1 cup of the spaghetti sauce, and the
herbs. Stir. Spread evenly in the skillet.
- Reduce the heat to low. Spoon the cottage cheese or
ricotta over the mixture, and sprinkle with half of the
mozzarella. Top with the noodles, breaking them as
needed to fill in all open spaces.
- Pour the remaining spaghetti sauce evenly over the
top of the noodles. Gently press the noodles down to
- Cover and simmer for 15 to 20 minutes until the noodles
are tender. Top with the remaining cheeses. Cover and
simmer 2 more minutes or until cheeses are melted.
- Let stand, covered, 5 to 10 minutes before serving.
✪Try ground turkey or 2 cups of
beans in place of the beef.
✪Try whole-grain pasta for more
Tips for Draining Beef Fat
Pour beef fat into a metal can (it
won’t melt from the heat of the
fat) or let it cool slightly and pour
it over papers in the garbage can.
Pouring beef fat down the sink
drain can cause clogging
- Adapted from cookbook.