Lasagne

¾ lb.

lean ground beef

385g

1

small onion, diced

1

1 can (28 oz.)

tomatoes

1 can (796mL)

1 can (5.5 oz.)

tomato paste

1 can (156mL)

½ cup

water

125mL

2 tsp.

brown sugar

10mL

1½ tsp.

salt

7mL

1 tsp.

ground oregano

5mL

½ tsp.

garlic powder

2mL

¼ tsp.

pepper

1mL

½ pkg. (8 oz.)

lasagne noodles

½ pkg. (250g)

16 oz.

low fat cottage cheese

500g

1

egg

1

1 pkg. (8 oz.)

partly skimmed mozzarella, grated

1 pkg. (250g)

In a large Dutch oven, cook beef and onion until beef and onion until beef is browned. Stir often. Add tomatoes with liquid, tomato paste, water, brown sugar and spices. Heat to boiling, stirring to break up tomatoes. Reduce heat, simmer for 30 minutes, stirring often. Prepare lasagne noodles as directed. Press cottage cheese through a sieve, stirring in egg.

Preheat ove to 375º F (200º C). In a 9x13-inch pan, arrange half the noodles, overlapping to fit. Spoon half the cheese mixture over noodles, then half the mozzarella and sprinkle with half the meat sauce. Repeat layers. Bake for 40 minutes or until heated through. Remove from oven, let sit 10 minutes for easier serving.

Submitted by:
Annemari Schafer
Schuler, Alberta