lasagna
 
yields: 24 servings 
 
2 lb.  lean ground beef
2 large  onion
4 medium  garlic clove
60 oz.  canned tomato sauce
2 cup  canned tomato juice
2 tsp  basil
1500 1% low-fat cottage cheese
3 large  egg
1/2 tsp  black pepper
1 lb.  dry lasagna noodles
1/4 lb.  parmesan cheese
6 cup  whole milk mozzarella
  cheese
4 cup  mushrooms
 
this makes 4 8x8 aluminum cake pans of lasagna with 6 servings each. 
spray the pans with olive oil pam. do not cook the lasagna noodles! 
in a large skillet over medium heat, cook meat, stirring until 
lightly browned. add onion and garlic and cook 3 minutes. stir in 
tomato sauce, mushrooms, tomato juice and basil. bring to boil. reduce 
heat and simmer 5 minutes. in a small bowl combine cottage cheese, 
egg, 1 1/2 cup parmesan and pepper. spoon 1 1/2 ladle of sauce 
into each of 4 pans; top with 1 layer of uncooked lasagna, 1/2 the 
ricotta mixture, 1 cup of mozzarella, 1 1/2 cups sauce, then repeat 
ending with remaining lasagna. top with remaining sauce, mozzarella and 
parmesan. cover tightly with foil. bake in 350 oven 45 minutes. 
remove foil; bake 15 minutes longer or until lightly browned. let stand 
15 minutes before serving. 
 
points per serving | 8 
categories: pasta recipe & mm by h peagram 
 
per serving (excluding unknown items): 125 calories; 9g fat (68.2% 
calories from fat); 9g protein; 1g carbohydrate; trace dietary fiber; 
32mg cholesterol; 115mg sodium. exchanges: 0 grain(starch); 1 1/2 lean 
meat; 0 vegetable; 1 fat. 
 
 
 
 
 
(ID: 76571) Mirror: rec.food.recipes: Sun, Jul 4, 2004


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