Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. ground beef | ||
| ½ lbs. ground pork | ||
| 1 c. chopped onion | ||
| 2 clove(s) garlic, minced | ||
| 1 (14 oz) can diced tomatoes | ||
| 1 (8 oz) can tomato sauce | ||
| 1 (6 oz) can tomato paste | ||
| 2 tsp. dried basil | ||
| 2 tsp. dried oregano | ||
| ½ tsp. black pepper | ||
| 6 lasagna noodles | ||
| 1 egg, beaten | ||
| 16 oz. cream-style cottage cheese | ||
| ¼ c. grated Parmesan cheese | ||
| 3 tbsp. snipped fresh parsley | ||
| 1 (10 oz) pkg frozen, chopped spinach, thawed and drained | ||
| ½ c. ground flax seed | ||
| 2 c. grated mozzarella cheese | ||
| additional grated Parmesan cheese, optional |
Directions
- Preheat oven to 375 degrees.
- Cook ground beef, ground pork, onion and garlic in a pan over medium heat until meat is brown. Drain grease.
- Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano and black pepper. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally.
- Cook lasagne noodles for 10 to 12 minutes in boiling water, or until tender but still firm. Drain and rinse with cold water.
- In a bowl, combine egg, cottage cheese, Parmesan cheese, parsley, spinach and ground flax.
- Place half the noodles in a lightly greased 2-quart baking dish. Spread with half the cheese/spinach filling. Top with half the meat sauce and half the mozzarella cheese. Repeat layers.
- If desired, sprinkle with additional Parmesan cheese.
- Bake for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 55mg
- Sodium: 600mg
- Total Carbohydrates: 44g
- Protein: 28g
Recipe Source:
Family Favourites Flax.