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Lasagna
1 lb lean ground beef
16 oz (1 cn) stewed tomatoes; (undrained)
1/2 cup water
1 clove garlic, minced, 1/4 med onion minced fine
2 tsp whole italian herb dressing (dried)
8 oz (1) pkg lasagna noodles (whole wheat)
10 oz (1 pkg) frozen, chopped spinach
1 cup lowfat cottage cheese
2 Tbsp grated parmesan cheese
1 tsp dried parsley flakes
1 tsp dried whole oregano
vegetable cooking spray
4 oz Lowfat American Cheese (shredded)
Spray saucepan with cooking spray and brown ground beef on med-low heat. Remove from heat and strain to remove any accumulated fat. Return to saucepan that has also been rinsed and dried and re-sprayed with cooking oil. Add onion and garlic and continue cooking on medium heat. Add tomatoes, water, herb seasoning, parsley and oregano. When misture comes to a boil reduce heat and simmer for about 45 minutes stirring occasionaly.
While this is simmering, prepare your lasagna noodles according to package directions.
Cook spinach according to package directions, omitting salt and
fat. Drain well, squeeze excess moisture from spinach. Combine
spinach and next four ingredients, stirring until well combined. Set
mixture aside.
Place half of cooked noodles in a 12 X 8 X 2-inch baking dish
coated with cooking spray. Top with half each of cottage cheese
mixture and American Cheese. Spread half of meat mixture over top.
Repeat layers with remaining cooked noodles, cottage cheese
mixture, shreaded American cheese, and meat mixture. Bake at 350
degrees for 30 minutes. Let stand 10 minutes before serving. Divide
into twelve portions and serve hot.
Serving: 12; Each Serving amount 1 portion Exchanges: 2 Med-Fat Meat;
1 Starch