For a healthier rendition of this dish, you can substitute ground turkey for the ground beef and low-fat versions of the dairy products. This is not overly saucy lasagna, so I like to serve some marinara sauce on the side. I often complete this dinner with a green salad and garlic bread. It’s a great comfort-food meal.
Yield: 4-6 servings
8 oz. wide egg noodles
1 tablespoon plus 1 teaspoon salt
1 lb. ground beef (ground turkey can be substituted)
2 cloves garlic, minced
16 oz. tomato sauce
½ teaspoon oregano
1 cup cottage cheese
8 oz. cream cheese (reduced-fat cream cheese can be substituted)
¼ cup sour cream (lowfat sour cream can be substituted)
1/8 teaspoon black pepper
3 green onions, chopped
1. Preheat the oven to 350F. Grease an 8-by-8-inch square dish with cooking spray.
2. In a large pot, bring 4 cups of water and 1 tablespoon salt to a boil. Add the noodles and bring back to a full boil. Boil the noodles for 2 minutes, stirring occasionally. Then, cover the pot and let the noodles stand for 10 minutes. In a colander or strainer, drain and rinse the noodles, then set aside.
3. In a 10-inch sauté pan on medium heat, cook the beef until it’s no longer pink, breaking up with a spoon. Drain off any fat in the pan. Add the garlic to the pan and sauté for 1 to 2 minutes and then add the tomato sauce and oregano, and bring to a simmer. Let the sauce simmer while you prepare the cheese filling.
4. In a medium bowl, mix together the cheeses, sour cream, 1 teaspoon salt, pepper, and green onions.
5. Put half of the noodles in the prepared dish. Spread the cheese mixture over the noodles. Add the remaining noodles. Spoon the meat sauce over the top of the noodles.
6. Bake, uncovered, for about 30 minutes or until bubbling around the edges.
Note: You can freeze the lasagna after it’s baked. Let it cool to room temperature, wrap well with aluminum foil and store in the freezer for up to three months. The day before you plan to eat the lasagna, put it in your refrigerator. Then, reheat in a 350F oven until heated through.
