Now I have seen and tried many of those no pasta lasagnas that use zucchini or eggplant or squash instead of pasta noodles. This recipe doesn't even do that. It's just your good old meat sauce layered with the usual ricotta filling and baked. And believe it or not, it is quite tasty. For some reason it seemed to go together really quickly too. Give it a try and save a few calories.
1# ground beef
1 clove garlic, minced
1 can tomato puree
1 t. oregano
1 t. basil
pinch red pepper
Cook ground beef with garlic until browned. Drain if needed. Add remaining ingredients and take off heat. Spread half of this mixture onto the bottom of a 8 x 8 baking pan. Cover with filling:
1/2 c. cottage cheese
2 t. egg beaters
3/4 c. mozzarella cheese
2 t. parmesan cheese
1/4 c. chopped parsley
After spreading the filling over the meat mixture, top with the remaining meat mixture. Now sprinkle the top with:
1/4 c. mozzarella cheese
Put into the oven at 350 for 30 minutes. Let stand 10 minutes before serving.
1# ground beef
1 clove garlic, minced
1 can tomato puree
1 t. oregano
1 t. basil
pinch red pepper
Cook ground beef with garlic until browned. Drain if needed. Add remaining ingredients and take off heat. Spread half of this mixture onto the bottom of a 8 x 8 baking pan. Cover with filling:
1/2 c. cottage cheese
2 t. egg beaters
3/4 c. mozzarella cheese
2 t. parmesan cheese
1/4 c. chopped parsley
After spreading the filling over the meat mixture, top with the remaining meat mixture. Now sprinkle the top with:
1/4 c. mozzarella cheese
Put into the oven at 350 for 30 minutes. Let stand 10 minutes before serving.
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