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Hearty Lasagna

Hearty Lasagna

I thought the girls and I would have a nice Friday night dinner, so I decided to make a big lasagna (also had some noodles I wanted to use up in the pantry). Anyway, as it turned out, Becky went to a friend's house to "study" and Sammi doesn't appreciate "lumps" in her lasagna (aka ground beef), so she and I had a bit of this huge tray while watching Wheel of Fortune - so much for a nice dinner - I watched as Sammi scraped the sauce off the noodles and ate noodles and cheese.

Anyway, I liked it and would make it again. It is a bit of work because you start off making the sauce. I assembled the entire thing in the afternoon, and stuck it in the oven before going to a swim meet. I called Sammi to turn the oven on at 5:00 and dinner was ready about 6:30.

I'm hoping to freeze a chunk of the leftovers. Give it a shot though; it comes in at 8 WW points per slice.

Hearty Lasagna
From Cooking Light

3/4 pound ground round
Vegetable cooking spray
1 cup chopped onion
3 garlic cloves, minced
1/4 cup chopped fresh parsley, divided
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1/2 cup (1 ounce) finely grated fresh Parmesan cheese
1 (15-ounce) container nonfat ricotta cheese
1 egg white, lightly beaten
12 cooked lasagna noodles
2 cups (8 ounces) shredded Italian provolone cheese
Fresh oregano sprigs (optional)

Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.

Yield: 9 servings

CALORIES 380 (25% from fat); FAT 10.5g (sat 5.7g,mono 3g,poly 0.7g); PROTEIN 33.4g; CHOLESTEROL 50mg; CALCIUM 394mg; SODIUM 703mg; FIBER 2.8g; IRON 3.8mg; CARBOHYDRATE 40.5g

Cooking Light, JANUARY 1995

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Other Thinks (5)

Oh oh - picky eaters. I would not like picky eaters in the household! *smile*

Kim [TypeKey Profile Page]:

Tell me about it, Jerry! I just don't get it especially since I was never a picky eater (yes, you can tell by looking at me ;D), and because I'm a pretty decent cook. What's really funny is she'll eat fried calamari without thinking twice but ground beef in sauce ... go figure.


What? Cottage cheese???
Please use ricotta you can get non-fat or low-fat.
then you will taste something really special

Kim [TypeKey Profile Page]:

Kat, remember, this is Cooking Light so while it does use non-fat ricotta, the fat free cottage cheese is actually a bit better tasting. Trust me, I use real ricotta for special occassions but you can't lose a huge chunk of weight doing that on a regular basis.


Hearty Lasagna is our favorite. I grew up in an Italian household and this is wonderful. Never leftovers, very moist. Thought about using my own red meat sauce but this is just so great tasting, I never really change anything except maybe sausage in place of the ground round.

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