Conceived by rancher and blogger, Val Wagner, this lasagna recipe uses cottage cheese for an unexpected twist to simplify this classic dish.
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles. Add pasta sauce; stir until combined. Set aside.
Preheat oven to 350°F. Spread 1 cup beef mixture over bottom of 13 x 9 x 2-inch glass baking dish. Top with 3 lasagna noodles, 1-1/2 cups beef mixture, 1 cup cottage cheese and 1 cup shredded cheese. Repeat layers of noodles, beef mixture, cottage cheese and shredded cheese. Top with remaining 3 noodles, remaining beef mixture and remaining shredded cheese.
Bake uncovered in 350°F oven 45 minutes or until sauce is bubbly and cheese is golden brown. Top with basil, as desired. Rest for 10 minutes before serving.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 499 Calories; 23.8 Calories from fat; 23.8g Total Fat (11.9 g Saturated Fat; 3.6 g Monounsaturated Fat;) 127 mg Cholesterol; 1042 mg Sodium; 22 g Total Carbohydrate; 1.8 g Dietary Fiber; 53 g Protein; 4.3 mg Iron; 6.7 mg Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 6.9 mg Zinc; 35.6 mcg Selenium; 108.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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