Meat Lasagna

Meat Lasagna

You will need:

• 1 lb Lean ground beef or ground turkey
• 1 large Onion
• 2 15-oz cans Tomatoes (or 1 28-oz can)
• 1 6-oz can Tomato paste
• 1 tsp Sugar
• 1 tsp Oregano
• 1/4 tsp Garlic powder
• 1/2 tsp Pepper
• 8 whole Lasagna noodles, uncooked
• 3 cups Low-fat cottage cheese
• 8 oz Low-fat mozzarella cheese, shredded

Method:

• Preheat oven to 350 degrees.
• Peel and chop the onion.
• In a large skillet, brown the ground meat and onion together over medium heat. Use a cooking spoon to break the meat up into little bits. Carefully pour the meat into a colander to drain the fat off, and then return the meat to the skillet. 
• Cut the canned tomatoes into small chunks. Add the tomatoes to the skillet with the meat and onion mixture.
• Add the tomato paste, sugar, oregano, garlic powder, and pepper to the skillet. Stir everything together until well mixed.
• Spoon about half of the sauce into a 9 by 13-inch baking dish and spread it around with the spoon, so the bottom of the dish is covered.
• Put four of the uncooked noodles in a single layer on top of the sauce. Spread all of the cottage cheese over the noodles.
• Put four of the uncooked noodles on top of the cottage cheese. Spread the rest of the sauce over the noodles.
• Sprinkle the mozzarella cheese over the top of the sauce, and cover the pan tightly with foil. 
• Bake for 1 hour. At the end of 1 hour, very carefully remove the foil from the pan and cook for 15 minutes more.
• Let the lasagna sit for another 15 minutes to cool, then cut into squares for serving.

Note: Lasagna makes a great dinner with some bread sticks and a green salad. For vegetarian lasagna, don’t use meat; add sliced firm tofu and/or veggies, such as broccoli, carrot, or zucchini pieces.