| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Casseroles, First place, Ground beef, Low in fat | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Ground beef; or ground turkey |
| 1/4 | c | Onion; chopped |
| 2 | tb | Onion; chopped |
| 1 1/2 | Cloves garlic; finely chopped | |
| 1/2 | ts | Italian salad dressing |
| 1/2 | ts | Basil |
| 1 | tb | Dried parsley |
| 1/4 | ts | Crushed red pepper; optional |
| Salt and pepper; to taste | ||
| 6 | Whole lasagna noodles | |
| 6 | oz | Tomato paste |
| 6 | oz | Water |
| 1 | c | Mushrooms; fresh, sliced |
| 10 | oz | Spinach; chopped |
| 6 | oz | Cottage cheese; lowfat |
| 6 | oz | Mozzarella cheese; shredded |
INSTRUCTIONS
Saute beef or turkey, onion, and garlic. Add seasonings, tomato paste, and water. Simmer about 10 minutes. Stir in mushrooms. Steam spinach, 2 Tbsp. onion and 1/2 clove garlic, stirring occasionally until spinach is wilted. Using wire strainer, mash out excess liquid using wire strainer. (For frozen spinach, thaw and mash out excess water.) Add 1/4 tsp. black pepper if desired. Stir until well blended. Mix in cottage cheese and 3 oz. of mozzarella. Boil 6 lasagna noodles until tender; drain. In 9x9 square or 7x11 casserole dish, layer 3 noodles; 1/2 meat mixture; entire spinach/cheese layer; 3 noodles; remaining meat mixture. Bake at 350 degrees for 30 minutes. Top with 3 oz. mozzarella. Recipe by: First Place Posted to TNT Recipes Digest, Vol 01, Nr 954 by Karin <iluv2cook@prodigy.net> on Jan 20, 1998
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