Recipe Source: Recipe and photo from


Number of servings: 9

Time for preparation (including preparation and cooking): 55 min



1 pound lean ground beef (15% fat)

1 large onion, chopped

1 clove garlic, minced, or 1/4 teaspoon garlic powder

2 cups spaghetti sauce

4 Tablespoons fresh parsley, or 4 teaspoons dried

1 teaspoon oregano

1 teaspoon basil

1 pint (2 cups) low-fat cottage cheese

2⁄3 cup shredded mozzarella cheese

6 uncooked lasagna noodles

1⁄3 cup grated parmesan cheese



  1. Cook ground beef over medium-high heat (350 degrees in an electric skillet) until it is no longer pink.
  2. Drain fat, add onion, and cook until onion is clear.
  3. Add garlic, 1 cup of the spaghetti sauce, and herbs; spread evenly in skillet.
  4. Reduce heat to low (200 degrees in an electric skillet), spread cottage cheese over mixture, and sprinkle with half of the mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.
  5. Pour remaining spaghetti sauce evenly over the top of noodles; gently press noodles down to moisten.
  6. Cover and simmer 15 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.
  7. Let stand, covered, 5-10 minutes before serving.
  8. Refrigerate leftovers within 2 hours.
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