Diabetic-friendly Lasagna

local_grocery_store Ingredients

• 12 whole wheat lasagna noodles
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 cups low-fat cottage cheese
• 2 cups part-skim mozzarella cheese, shredded
• 1 egg

restaurant_menu Method

1. 1.Preheat oven to 375°F.
2. 2.Cook lasagna noodles according to package directions.
3. 3.In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is no longer pink and onion is tender. Drain fat.
4. 4.Stir in crushed tomatoes, tomato paste, basil, and oregano. Bring to a boil; reduce heat and simmer for 10 minutes.
5. 5.In a medium bowl, combine cottage cheese, mozzarella cheese, and egg.
6. 6.Spread 1 cup of the meat sauce in the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles, 1/3 of the cheese mixture, and 1 cup of the meat sauce. Repeat layers twice. Top with remaining 3 lasagna noodles and remaining meat sauce.
7. 7.Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes or until bubbly. Let stand for 10 minutes before serving.

lightbulb_outline Tips

• chevron_rightFeel free to substitute ground turkey or chicken for the ground beef if you prefer.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.