Keep-It-Simple Lasagna

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

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
280
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
20mg
20%;
Sodium
680mg
680%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
12g
12%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
10%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.