Lazy Lasagna


  • 4 cups extra-broad, no-yolks egg noodles
  • 1 teaspoon olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 2 medium cloves garlic, peeled and minced
  • 1 pound lean ground beef
  • 1 (15 ounce) can seasoned tomato sauce for lasagna
  • 1/2 cup pasta-cooking water (see note)
  • 1/4 teaspoon ground black pepper
  • Optional: 1/4 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1/2 teaspoon each dried basil and oregano, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons egg substitute or 1 egg
  • 2/3 cup grated mixed Italian cheese


  1. Heat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.
  2. Bring a large pan of water to the boil.
  3. Add the noodles and cook according to package directions.
  4. Reserve 1/2 cup pasta-cooking water, then drain the pasta.
  5. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; saute 3 minutes.
  6. Add the garlic and saute 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.
  7. Drain off the excess liquid. Pour the tomato sauce into the pan.
  8. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.
  9. Season with black pepper. Taste and add a little salt if necessary.
  10. While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.
  11. Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles.
  12. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese.
  13. Bake on center oven rack 25 minutes.
  14. Let cool 5 minutes before serving.

Yield: 6 servings

Nutrients per serving: 500 calories, 32 grams protein, 16 grams fat (7 grams saturated fat), 55 grams carbohydrates, 792 mg sodium, 60 mg cholesterol

Source: The Wichita Eagle -10/31/01