Keep-It-Simple Lasagna

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  • 15 min prep time
  • 50 min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 1 Cook noodles to desired doneness as directed on package, adding zucchini during last 2 minutes of cooking time.
  2. 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. 3 In large nonstick skillet over medium-high heat, brown ground beef; drain. Stir in spaghetti sauce and fennel; simmer 5 minutes.
  4. 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. 5 Bake at 400°F. for 25 to 35 minutes or until lasagna is bubbly and top is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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