"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lasagna Recipe

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This recipe for Lasagna, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Mueller
Added: Monday, March 31, 2008


White mixture
- Fat-Free Cottage Cheese: Large Container (24oz)
- Eggs: two eggs (Or Egg Substitue)
- Parsley Flakes: 1 tablespoon
- Shredded Parmesan Cheese (Reduced Fat): ½ cup

Other ingredients
- Reduced Fat Mozzarella Cheese (Reduced Fat): 8oz bag
- Whole Wheat Lasagna Noodles: 8 noodles
- 96% Lean Ground Beef: 1 pound
- Spaghetti Sauce: 1lb 10oz jar (Try something with some flavor: Prego Roasted Garlic and Herb is a favorite).

1. Boil noodles until approximately half-done (They will continue to cook when baked in the oven). Dry noodles on towel, set aside.
2. Brown meat, drain.
3. Add sauce to meat in pan, set aside
4. Mix the “White mixture” ingredients together in a large bowl (keeping them separate from the sauce/meat mixture), set aside.

1. Spray large glass dish with Pam
2. Add 4 partially cooked noodles, side by side, to cover the bottom of dish
3. Add half of the “White Mixture”
4. Add half of the Mozzarella cheese
5. Add half of sauce/meat mixture
6. Add remaining 4 partially cooked noodles, side by side, to cover first layers
7. Add remaining half of “White Mixture”
8. Add remaining half of Mozarella cheese
9. Add remaining half of sauce/meat mixture

350 degrees for 40 to 45 or until edges turn golden brown

• Pull from oven and let the lasagna set, or thicken, for 5 to 10 minutes
• This recipe serves just as good the next day with a simple reheating
• Additional ingredients could include: chopped mushrooms, black olives or something of your choice!




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