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Megan’s Homemade Lasagna

Fresh, light, nutritious, and delicious
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 1-Cup Servings
Calories 270kcal

Ingredients

  • 1/4 pound each Ground Beef and Mild Italian Sausage 1 Cup Cooked
  • 1 Cup Onion chopped
  • 2/3 Cup Celery chopped fine
  • 2/3 Cup Carrot shredded
  • 2 cloves Garlic minced
  • 1- 15 ounce can Diced Tomatoes
  • 2- 15 ounce cans Tomato Sauce
  • 2 Tablespoons fresh Basil chopped fine
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Cups Cottage Cheese 4% milk fat
  • 1 Egg* See note
  • 1/3 Cup Parmesan shredded
  • 2 Cups Packed Spinach
  • 10 Lasagna Noodles
  • 1 1/2 Cups Shredded Mozzarella Cheese

Instructions

  • Preheat oven to 375 degrees.
  • For sauce, cook beef, sausage, onion, celery, carrots and garlic in a large saucepan until meat is brown. Drain any excess fat.
  • Add un-drained tomatoes, tomato sauce, chopped basil, salt and pepper. Bring to a low boil and then reduce heat. Simmer, covered, for about 15 minutes. Stir occasionally.
  • Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles and set aside.
  • For cheese filling, mix together cottage cheese, egg, Parmesan and spinach. Set aside.
  • Spread 1/2 cup of the sauce over the bottom of the baking dish. Layer half of the noodles in the bottom of the dish, trimming with kitchen shears as necessary to fit. Spread with half of the cheese filling. Top with half of the remaining sauce and half of the mozzarella. Repeat layers.
  • Place 9 X 13 dish on a baking sheet. Bake at 375 degrees for 30 to 35 minutes. Let stand for 10 minutes before serving.

Notes

I have mistakenly left out the egg in the past. It still tasted great, but never really set up in a pretty square serving. So, if the soupy plate doesn't bother you, and you are trying to watch your cholesterol intake (there's plenty in the meat and cheese here) you can leave out the egg.