Tuesday, September 30, 2008

Lasagna Dinner Menu

Alright, I am going to start this and hopefully some of you will follow! Tonight's Dinner Menu: Whole Wheat Lasagna, Light Caesar Salad and Whole Wheat Garlic Bread.

Lasagna Ingredients:
3/4 lb. extra lean ground beef (I used 96/4; You could use Ground Turkey)
1 spoonful of minced garlic (I used from the jar; You could use 3 Cloves of Fresh Pressed Garlic)
Several Shakes of Italian Seasoning
1 jar (26 oz.) spaghetti sauce
1 egg (I used 1/4C of Egg Beaters Egg Substitute)
1 container (16 oz.) 2% Low Fat or Fat Free Cottage Cheese(I used Fat Free)
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles ( I used Oven Ready Whole Wheat; there is No Boiling Involved with these just pop them straight to the oven. If not using Oven ready you need to Boil them as directed on the Box)
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

Pre-Heat Oven to 375 Degrees.

Put Ground Beef, Garlic and Italian Seasoning in Skillet. Cook at Medium to Medium-High Heat until No longer Pink and the Beef Crumbles. Pour Tomato sauce in with ground beef and let simmer on Low heat for 5 minutes. While simmering Mix Cottage Cheese, Egg and Parmesan Cheese in a small mixing bowl.

Grease a 13x9 Baking Dish. Pour 1/2 Cup of Ground Beef - Tomato Sauce Mix in the Bottom of the Baking Dish. Top with 3 Lasagna Noodles, 1/2 of Cottage Cheese Mixture, 1/3 of Remaining Sauce and 1/2 Cup of Mozzarella Cheese. Repeat Order Again. Top with 3 Noodles, Remaining Sauce and Remaining Mozzarella Cheese. Cover with Foil and Bake for 40 Minutes. Remove Foil and Bake an Additional 5 Minutes or Until Cheese is Brown and Bubbling. The Lasagna will Serve 9, so most of you will have Left Overs.

Toss Together Romaine Lettuce, Light or Fat Free Caesar Dressing and Croutons for Salad.

Butter Whole Wheat Bread (I use Country Crock Light) and sprinkle with Garlic Salt. Pop under the Broiler or if cooking for just a few (Like Myself) put them in the toaster! Enjoy!