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Better-than-Ever Cheesy Meat Lasagne Made Over

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rate/review

prep time

30 min

total time

1 hr 5 min

makes

9 servings, 1/9 recipe (263 g) each

photo by:

kraft

recipe by: kraft

What You Need

3/4 lb. (340 g) extra-lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

2 cups pasta sauce

2 large tomatoes, chopped

9 whole wheat lasagne noodles, cooked, drained

1 container (500 mL) low-fat cottage cheese

1-1/2 cups Kraft Part Skim Mozzarella Shredded Cheese, divided

Make It

HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Add pasta sauce; simmer 5 min., stirring occasionally. Stir in tomatoes.

SPREAD 1/2 cup sauce onto bottom of 13x9-inch baking dish. Cover with layers of 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella and 1 cup of the remaining sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before cutting to serve.

kraft kitchens tips

Make Ahead

Assemble lasagne as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.

Makeover - How We Did It

We've made over a traditional lasagne recipe by replacing the sausage with extra-lean ground beef and decreasing the amount, using low-fat cottage cheese instead of ricotta, and using Kraft Part Skim Mozzarella Shredded Cheese instead of full-fat mozzarella. These changes will save you 180 calories and 16g of total fat, including 8.5g of saturated fat, per serving.