Our Favorite Meat and Cheese Lasagna By: Ann R.
I have always fed healthy, hearty meals to our 37-year-old son with CF. They enable him to keep up his weight (now 180 pounds) and good health. At dinner, he often ate two or three pieces of this lasagna in one meal along with salad, bread, milk and dessert.
- 16 oz no boil lasagna noodles
- 16.9 oz alfredo pasta sauce
- 48 oz Rustico (or chunky) pasta sauce
- 16 oz low fat cottage cheese
- 1 lb lean ground meat
- 1 1/2 c parmesan cheese, shredded
- 1 large egg
- 1 tsp Italian seasoning
- Add All Ingredients
- Prep Time: 30 minutes
- Cook Time: Resting time: 30 min; Baking time: 40-45 min
Prepare meat by browning and crumbling.
In a food processor, blend cottage cheese until creamy.
Add jar of alfredo sauce, beaten egg, 3/4 cup Parmesan cheese and 1 teaspoon Italian seasoning. Blend well and use the white sauce to make the lasagna.
Assemble in a 9"x13" Pyrex pan.
Lightly cover bottom of pan with Rustico sauce.
Then put down one layer of noodles (It takes 3 layers of noodles to make the lasagna).
Cover noodles with a thin layer of white sauce. Always completely cover noodles.
Sprinkle with 1/2 the crumbled meat.
Begin layering over again with a layer of Rustico sauce, then cover again with lasagna noodles, white sauce and the rest of the meat.
Continue until you have made 3 layers of lasagna noodles.
On top of the 3rd layer of lasagna noodles, put a thin layer of white sauce.
Sprinkle top with Parmesan cheese and Italian seasoning and then paprika.
After assembling the lasagna, let it rest 30 minutes in the refrigerator.
Preheat oven to 375 degrees.
Bake lasagna at 375 degrees for 40-45 minutes.
After baking, let lasagna rest for 20 minutes before serving.
Tip from Suzanne Michel: For even more calories use whole fat cottage cheese in place of low fat cottage cheese.
- Servings: 10
Amount per serving:
- Calories: 535
- Fat: 23 g
- Sodium: 1254 mg
- Protein: 31 g
- Calcium: 372 mg
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