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HEAT oven to 375F. Brown meat with garlic and oregano in saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce mixture. Repeat layers. Top with remaining noodles and remaining sauce mixture. Cover with foil.
BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.
Kraft Kitchens Tips
Substitute 2 pouches (2 cups) frozen BOCA Ground Crumbles for the browned ground beef. Add to spaghetti sauce in saucepan along with the garlic and oregano; cook until heated through, stirring occasionally. Continue as directed.
Makeover - How We Did It
We've made over a traditional lasagna that results in a savings of 140 calories and 10 grams of fat per serving. We replaced the sausage with extra lean ground beef and decreased the amount, used cottage cheese in place of ricotta cheese, decreased the Parmesan and used KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.
Assemble lasagna as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375F for 40 min. or until heated through.
1 hr 10 min
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