Keep-It-Simple Lasagna

Unravel a cheesy dinner - enjoy beef lasagna layered with sauce, noodles, zucchini and cheese – a heavenly delight.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 50 min

Ingredients

6: oz. (3 cups) mini-lasagna noodles (mafalda)

1: medium zucchini, sliced

1: cup low-fat cottage cheese

1: egg white

2: oz. (1/2 cup) shredded mozzarella cheese

1/4: lb. extra-lean ground beef

1: (25.5-oz.) jar reduced-fat reduced-sodium chunky vegetable spaghetti sauce

1: teaspoon fennel seed, crushed

1/4: cup grated Parmesan cheese

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Directions

1 Cook noodles to desired doneness as directed on package, adding zucchini during last 2 minutes of cooking time.
2 Meanwhile, heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray. In small bowl, combine cottage cheese, egg white and 1/4 cup of the mozzarella cheese; mix well. Set aside.
3 In large nonstick skillet over medium-high heat, brown ground beef; drain. Stir in spaghetti sauce and fennel; simmer 5 minutes.
4 Drain noodles and zucchini. Spread small amount of sauce in bottom of sprayed pan. Layer half each of noodles, zucchini, cottage cheese mixture and sauce; repeat layers. Top with remaining 1/4 cup mozzarella cheese and Parmesan cheese.
5 Bake at 400°F. for 25 to 35 minutes or until lasagna is bubbly and top is golden brown.