Lasagna

20 oz. extra-lean ground beef
1/2 cup chopped onion
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes
2 tsp. dried basil
1/2 tsp. oregano
1 tsp. fennel seed
1/4 tsp. ground red pepper
8 oz. uncooked lasagna noodles
1 egg (beat with a fork)
2 cups non-fat cottage cheese
1/2 cup grated parmesan cheese
1 T. dry parsley flakes
6 oz. shredded mozzarella cheese (part skim) divided

Cook meat. Cook noodles. Cook onions (microwave). Combine the first nine ingredients. Combine egg, cottage cheese, parmesan cheese, parsley, and 3 oz. of the mozzarella cheese.

Layer in 9x13 inch baking dish: 1/2 the noodles, 1/2 the cheese-egg combination, 1/2 the meat-tomato-herb combination. Repeat layers, top with remaining 3 oz. of mozzarella cheese.

Bake at 350 degrees for 45 minutes. Remove from oven and let stand for 10 minutes before cutting.

3050 total calories, 240 total protein
Six servings: 500 calories, 40 grams protein each
Eight servings: 380 calories, 30 grams protein each

*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 call 237-4580.

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