Family Favorite Lasagna
Contributed by Diane S.
Source: Lighthearted Everyday Cooking by Anne Lindsay

Here is my favorite healthy lasagna recipe.  You can make it with 
precooked lasagna noodles or cook them yourself.  You can also make 
this one with zucchini or beef.  They are both delicious.  

3/4 lb lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 can (19oz/540ml) tomatoes (undrained)
1 cup water
1 can (51/2oz) tomato paste
2 tsp oregano
1 tsp basil
9 Lasagna noodles (I use the precook ones)
2 cups skim or 2% cottage cheese
2 cups shredded part-skim mozzarella cheese
1 egg, lightly beaten
1/2 cup freshly grated Parmesan cheese

In large nonstick skillet or Dutch oven, cook beef over medium heat for
about 5 minutes or until browned, breaking up with a fork;  pour off
fat.  Add onions and garlic; cook for 3 to 5 minutes or until softened.
Add tomatoes, breaking up with a fork,   Add water, tomato paste,
oregano and basil; bring to a boil.  Reduce Heat to medium-low until
mixture has spaghetti sauce consistency.  Season with pepper to taste.
If too acidic, add 1 tsp granulated sugar to taste.

In large pot of boiling water, cook lasagna noodles for 10 to 12 minutes
or until tender but firm.  Drain and rinse under cold water; drain well.

Combine cottage cheese, mozzarella, egg and half of the parmesan.

Cover bottom of 13 x 9 (3.5L) baking dish sparingly with some of the
tomato sauce; top with layer of lasagna noodles.  Cover with half of the
cheese mixture.  Repeat with remaining sauce, noodles and cheeses to
make 3 layers of each; than a final layer of tomato sauce.  Sprinkle
with remaining Parmesan cheese.

Bake, uncovered in 350 F (180 C) oven for 45 minutes or until hot and
bubbly.  Remove from oven and let stand for 5 to 10 minutes before

Makes 8 servings.

Vegetarian Lasagna

Follow recipe above but omit beef (and egg if desired).  Instead in a
nonstick pan, heat 1tbsp vegetable oil over medium heat;  add shredded
unpeeled zucchini and 3/4 lb (375 g) coarsely chopped mushrooms along
with onions and garlic.  Cook until tender.  Continue with recipe above.

Per Serving
Calories 389, 13 g total fat,  3 g fiber, 31 g protein, 36 g
carbohydrate, 73 mg cholesterol, 617 mg sodium, 656 mg potassium

Per Serving (Vegetarian with egg)
352 Calories, 11 g total fat, 5 g fiber, 25 g protein, 41 g
carbohydrate, 52 mg cholesterol, 599 mg sodium, 913 mg potassium
September 98 Recipes