No-Boil Noodle Lasagna

Here is a classic that will please the whole family!!! We use low-carb lasagna noodles to keep us on track with South Beach. It is so much easier because you don't need to cook your lasagna noodles before assembling the lasagna. It is healthy and really easy to make ahead. I made the lasagna this afternoon and baked it, then loosely covered with foil and turned the oven off. It was still hot when we returned from our afternoon activities - yummy!!! We will usually freeze the other half of the pan of lasagna so that it will serve us for another dinner in a few weeks on a night when we are really busy.

Lasagna

1 pound of ground beef
12 dry lasagna noodles
40 oz. of tomato/pasta sauce ( we use a low-carb sauce)
3 cups of shredded mozzarella cheese
1 16 oz. container of cottage cheese or ricotta cheese
1 egg

In a large sautee pan brown ground beef (or ground turkey), drain. Add tomato sauce and simmer on low for about 5 minutes to warm the sauce through. While meat mixture is simmering, in a small bowl combine one beaten egg and the cottage/ricotta cheese. In a 9x13 baking dish (I use pyrex), begin assembling lasagna. Lay four noodles in bottom of dish - I use three going the long way and then break the fourth to put width-wise across the top, then spoon 1/3 of your meat sauce mixture over the noodles, then sprinkle 1/3 of the cottage cheese/egg mixture on top of the sauce, then 1/3 of shredded mozzarella cheese. Repeat these same layers twice more then cover with foil. Pre-heat your oven to 350 degrees, bake, covered for 30 minutes, then remove foil and bake another 25 minutes or until to pis lightly browned. Let lasagna rest 10 minutes before cutting and serving. Makes 8-10 servings.

Enjoy!!!