Thu, May 24 2012
Matilda's No-Boil Lasagna
Using no-boil noodles for this lasagna recipe, makes it easier to prepare than ever.
Ingredients
1 Tbs. olive oil
1 medium onion, finely chopped
1-2 cloves garlic, minced
1 lb. lean ground beef
2 14 oz. cans tomato sauce
2 10 oz. cans sliced mushrooms
1 tsp. oregano
1 C. cottage cheese
3 C. grated Parmesan
2 eggs, slightly beaten
2 tsp. oil
1 tsp. salt
1/4 tsp. pepper
3 C. grated mozzarella
12 lasagna noodles
Nutrition Information
Serving Size 1 (291g)
Recipe makes 8 servings
Calories 246
Calories from Fat 101 (41%)
Amount Per Serving %DV
Total Fat 11.3g 17%
Saturated Fat 4.6g 22%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 2.0g
Trans Fat 0.2g
Cholesterol 62mg 20%
Sodium 925mg 38%
Potassium 660mg 18%
Total Carbohydrate 13.6g 4%
Dietary Fiber 1.7g 6%
Sugars 8.4g
Protein 22.5g 45%
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Saut?© onion and garlic in oil. Add ground beef and brown. Remove excess fat. Stir in tomato sauce, mushrooms with their juice, oregano, salt and pepper. Bring to a boil and remove from heat. In a small bowl, combine cottage cheese, eggs, Parmesan and oil. Spoon 1/3 of the sauce into a large, greased chicken roaster or other similar-sized pan. Layer with 4 noodles, one C. of grated mozzarella and half of the cottage cheese mixture. Spread 1/3 of sauce overtop, another 4 noodles, one C. of grated mozzarella, and the remaining cottage cheese mixture. Put the last 4 noodles on top, the remaining sauce, and top with enough mozzarella to cover all. Cover and bake at 375 degrees for 45 minutes. Uncover and bake until cheese starts to brown, about 15 minutes. Let stand for 10 minutes before serving.
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