Light Lasagna with Italian Spices
This recipe for Light Lasagna is healthier and lighter than traditional lasagna.
It is a family favorite made repeatedly in our house for over 20 years.
: For best results, allow 3 hours preparation time.
(It takes 1.5 hours to simmer sauce.)
Light Noodle Lasagna Recipe
- 8 ounces egg noodles (yolk-free if desired)
- 1 cup low-fat cottage cheese
- 1 pound very lean ground beef
- 1 can (28 ounces) diced tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 large onion diced
- 2 cloves garlic
- 1 tablespoon+ oregano
- 2 teaspoons red pepper flakes (as desired)
- 1 cup shredded light mozzarella cheese
- 1/2 cup fresh grated Parmesan cheese
Spray large pan with non-stick cooking spray (e.g. Pam). Brown ground beef in skillet then drain fat.
Stir in both cans of diced tomatoes, tomato paste, onion, garlic and oregano. Sprinkle with red pepper flakes. Cover and simmer for 1.5 hours stirring occasionally.
In the last half hour before the sauce is ready, cook egg noodles as directed on package (usually boil in hot water 6-7 minutes) and drain. Mix with cottage cheese.
Preheat over to 325 degrees.
Once sauce is ready, spray 7 by 11 inch glass baking dish with non-stick spray. Spoon 1/3 of sauce into baking dish, then half of the noodle/cottage cheese mixture. Next add half of the shredded mozzarella cheese. Repeat layers.
After adding final third of the sauce on top, add fresh grated Parmesan. Bake at 325 degrees for 1 hour.
: This recipe is great leftover and is perfect to make on the weekend and take for lunch during the week.
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