Lasagna is normally labour intensive which makes it more of a Sunday dinner as opposed to something you would make during the week but this simple recipe is easy enough to throw together on a weeknight and throw in the oven while getting homework done or a workout in. To make it even quicker you can make the sauce ahead of time, and reheat on the stove top when ready to assemble the lasagna.
Ingredients:
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 2 cans/bottles pasta sauce (I like Hunt’s Thick & Rich, but any will do)
- 1 c water
- 1 (750 ml) container 1% cottage cheese
- 1 pkg (1/2 lb) grated mozzarella
- 8 oven-ready, dry lasagna noodles
- parmesan cheese
Directions:
- In a large pot, heat olive oil on high heat and brown the ground beef. Drain excess oil and add the 2 cans /bottles of pasta sauce. Add the water to the empty pasta sauce cans / bottles, swish it around then pour the liquid into the sauce. Simmer for about 20 minutes.
- Preheat oven to 375 degrees. Spray the bottom of a 9 x 13 inch baking pan with cooking spray.
- Take a couple small spoonfuls of sauce and spread them around on the bottom of the pan.
- Layer 4 lasagna noodles, then 1/2 of the cottage cheese, 1/2 of the grated mozzarella, then 1/2 of the sauce.
- Repeat step 4.
- Top with a sprinkle of parmesan cheese.
- Cover with aluminum foil and bake for 35-45 minutes. Remove the aluminum foil and continue to bake for 10-15 minutes. Let stand 15 minutes before serving.
Nutritional Information*
- Servings: 8
- Calories per serving: 360
- Total Fat: 18.2 g
- Saturated Fat: 8.6 g
- Total Carbohydrates: 20.2 g
- Dietary Fiber: 3.4 g
- Sugar: 10.2 g
- Protein: 27 g
*Nutritional Information estimated using MyFitnessPal
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