(Makes
9 servings.)
¾ lb. extra lean ground beef 3 cloves garlic, minced
1 ½ tsp. dried oregano leaves 1 can (680 ml) GF pasta sauce
1 large tomato, chopped 9 GF lasagna noodles, cooked, drained
1 container (500 ml) cottage cheese 2 cups Part Skim Mozzarella Shreds,
divided
Preheat oven to 375 degrees F.
Brown meat with garlic and oregano, in medium saucepan.
Stir in pasta sauce; simmer 5 minutes.
Remove from heat; stir in tomatoes.
Spread ½ cup of the sauce mixture in 13x9-inch baking dish.
Layer 3 cooked noodles, 1 cup of the cottage cheese, ½ cup of the
mozzarella cheese and 1 cup of the remaining sauce mixture in dish.
Repeat layers. Top with remaining 3 noodles and remaining sauce mixture.
Cover with foil.
Bake 30 minutes or until heated through.
Uncover; top with remaining 1 cup mozzarella cheese.
Bake, uncovered for an additional 5 minutes or until cheese is melted.
Let stand 5 minutes before serving. | 