Lasagna/Sausage Lasagna/So Simple Lasagna/Frozen Lemonade Squares
1
container cottage cheese mixed with 2 eggs
1 onion
1 cup ketchup
2 cups water
1 can tomato sauce
1 package spaghetti mix
Mozzarella cheese
1 package lasagna noodles
Cook the
noodles, mix the onion, ketchup, water, tomato sauce, and spaghetti mix.
Sausage
Lasagna
Preparation 30 min.
Baking 55 min.
Meat Sauce Ingredients:
2 (12-ounce) packages pork sausage
1 medium (1/2 cup) onion, chopped
1 (15-ounce) can tomato sauce
1 (12-ounce) can tomato paste
2 tablespoons dried parsley flakes
1 tablespoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Cottage Cheese Mixture Ingredients:
2 (12-ounce) cartons (3 cups) small curd cottage cheese
1 egg
2 tablespoons dried parsley flakes
Noodles Ingredients:
9 uncooked dried lasagna noodles, cooked, drained
Cheese Mixture Ingredients:
8 ounces (2 cups) LAND O LAKESŪ Mozzarella Cheese, shredded
1/4 cup grated Parmesan cheese
Instructions:
Heat oven to 350° F. Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is browned. Drain. Add all remaining meat sauce ingredients.
Combine cottage cheese, egg and parsley in medium bowl. Spread 1 3/4 cups meat mixture into 13x9-inch greased baking pan. Layer with 3 lasagna noodles, 1 cup cottage cheese mixture and 1/2 cup mozzarella cheese. Repeat layers, sprinkling remaining Mozzarella cheese on top layer; sprinkle with Parmesan cheese.
Bake for 55 to 65 minutes or until cheese is lightly browned and lasagna is heated through. Let stand 10 minutes before serving.
MAKE AHEAD DIRECTIONS: Prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350F. Uncover; bake for 60 to 70 minutes or until lasagna is heated through.
Yield: 12 servings
Nutrition Facts (1 serving)
Calories: 340
Fat: 17 g
Cholesterol: 60 mg
Sodium: 1340 mg
Carbohydrates: 24 g
Dietary Fiber: 3 g
Protein: 24 g
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 12 servings
1 lb. ground beef
2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) Part Skim Ricotta Cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160°F). Let stand 15 min. before cutting for easier serving.
Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 9 servings, 1 square each
|
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs) |
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1/3 cup margarine or butter, melted |
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1 qt. frozen vanilla yogurt, softened |
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1 can (6 oz.) frozen lemonade concentrate, thawed |
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1/2 cup thawed COOL WHIP LITE Whipped Topping |
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Mint sprigs and lemon slices (optional) |
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MIX crumbs and margarine. Press firmly onto bottom of 9-inch square pan. |
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BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust. |
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FREEZE 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired. |