Tinfoil Chef

Lasagna has been a favorite, even a staple of many homes for a very long time. Sadly, most Lasaga recipes end up being fairly high in fat. Here’s a low fat version that’s got all the taste of the original without nearly as much fat.

Start out browning a pound of ground beef (or ground turkey! would be even les fat) with a diced medium onion and a clove (or three) of minced garlic. If you’re using ground beef cook it until it’s browned and drain it.

Next add a can of diced tomatoes, a cup and a half of tomato paste, 2 teaspoons of basil, a teaspoon of oregano and a couple teaspoons of salt. Simmer uncovered for 30 minutes, stirring occcasionally.

While the oven is preheating to 350, cook 8oz of lasagna noodles according to the box directions. Mix 3 cups of low fat cottage cheese with a tablespoon of parsley and a couple of beaten eggs.

In a 9 X 13 inch baking dish, layer half of the noodles, cottage cheese mixture, and meat sauce. Then repeat the three layers with the rest of the ingredients.

Sprinkle with a half cup of parmisan cheese and bake for 45 minutes. Let it stand 10 minutes before cutting it into 12 squares. ( about 12 3 X 4 inch pieces)

1 pound of ground beef (or ground turkey!)
1 diced medium onion
1 clove of garlic minced
1 16oz can of diced tomatoes
1 1/2 cup of tomato paste
2 teaspoons of basil
1 teaspoon of oregano
2 teaspoons of salt
8 ounces of lasagne noodles
3 cups of low fat cottage cheese
1 tablespoon of parsley
2 eggs
3/4 pound of shredded mozzarella
1/2 cup of grated parmesan cheese

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