| 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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