Low sodium lasagna

• Meat

  • 1 lb Ground beef

• Produce

  • 2 clove Garlic
  • 14 oz No salt diced tomatoes undrained
  • 1 cup Onion

• Refrigerated

  • 1 Egg

• Condiments

  • 1 8 oz can No salt tomato sauce

• Pasta & Grains

  • 8 No salt lasagna noodles

• Baking & Spices

  • 1 tsp Fennel seeds
  • 1 tbsp Italian seasoning

• Dairy

  • 15 oz Cottage cheese
  • 1 1/4 cup Mozzarella
  • 1/4 cup Parmesan cheese

Found on cookpad.com

Description

Ingredients

• 1 lb ground beef
• 1 cup onion, chopped
• 2 clove garlic
• 14 oz no salt diced tomatoes undrained
• 8 oz can no salt tomato sauce
• 1 tbsp Italian seasoning
• 1 tsp crushed fennel seeds
• 8 no salt lasagna noodles
• 1 egg beaten
• 15 oz cottage cheese
• 1/4 cup parmesan cheese
• 1 1/4 cup shredded mozzarella

Directions

• For the sauce: cook ground beef onion and garlic until brown. Drain the fat, stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds and black pepper into meat mixture. Bring to a boil and reduce heat, simmer for 15 minutes
• Cook lasagna noodles according to package directions. Drain the noodles rinse with cold water and set aside
• For the filling: combine egg, cottage cheese and parmesan cheese and set aside
• Spread about a 1/2 cup of the sauce on the bottom of a 2 quart rectangular baking dish. Then half of the cook noodles in the dish and spread with half of the filling, top with half of the remaining sauce and half of the mozzarella cheese repeat in layers and sprinkles mozzarella cheese over the top
• Bake at 350 in the oven for 30 to 35 minutes or until heated through. let stand for 10 minutes before serving