Low Fat Lasagna

Easy Low Fat Lasagna - Enough to feed the whole family for 3 dinners, easy!

1 lb. lean or extra lean uncooked ground beef (when you order from the Halal Meat Store, always ask for Sirloin or Filet to be ground so you get the leanest cut)
1 box plus a couple extra lasagna noodles (not the no cook kind)
8-oz. Lowfat Ricotta Cheese
8-oz. Lowfat Cottage Cheese
8-oz. Lowfat Mozzarella Cheese (Shredded)
1 Egg or two egg whites
1 jar + a little more low carb spaghetti sauce (I use Organic Marinara)


Mix the 3 cheeses & the egg together. Put a thin layer of sauce in the bottom of a baking pan, add a layer of noodles (uncooked), then another layer of sauce, then evenly crumble 1/3 of the RAW hamburger onto the sauce then 1/3 of the cheese mixture.

Add another layer of noodles and then *SQUASH* the noodles down evenly (don't break them) until cheese goo is pushing up through the spaces in between the noodles.

Repeat the whole process for 3 layers. Top with a final layer of noodles and sauce. Add 1/4 cup of water gently across the top and
cover with tin foil, shiny side down.

Bake at 350ºF. for 1 1/4 hours and let sit about 10 minutes before serving. If you use the convection setting, only need to bake 1 hour. Serve with Parmesan cheese sprinkled on top.

Makes 16 moderate servings