| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Meats, Low-cal, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground round steak |
| 1 |
c |
Cottage cheese 99% fafat |
|
|
Fre |
| 1 |
|
Egg |
| 3 |
tb |
Cheese extra-sharp grated |
|
|
Romano cheese |
| 1 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 2 |
tb |
Parsley |
| 8 |
oz |
Protein-enriched lasagna |
|
|
Noodles — cooked rinsed |
|
|
Drain |
| 1 1/2 |
c |
Canned tomatoe sauce |
| 1 |
tb |
Italian seasoned bread |
|
|
Crums |
INSTRUCTIONS
Brown the meat in a nonstick skillet, breaking it up as it cooks. Do not
add oil to the pan; the meat will release enough fat for frying. Drain off
any accumulated fat after the meat has browned. In a bowl, combine the
cottage cheese, egg, Romano cheese, garlic salt, pepper, oregano, and
parsley. In a 2-quart shallow baking dish, arrange the meat, noodles,
cheese mixture, and tomato sauce in layers. Sprinkle the bread crumbs
evenly over the top. Bake the lasagna in a preheated 350F oven for 30 to 45
minutes....
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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