Classic Lasagna


  • 1 ½ pounds extra lean ground beef
  • 2 large onions, chopped
  • 12 oz tomato paste
  • 3 cans crushed tomatoes (28oz each)
  • 1 cup water
  • 1 tbsp dried oregano or 2 tbsp fresh oregano, chopped
  • 2 cloves garlic, minced
  • sea salt and freshly ground black pepper to taste
  • 2 medium carrots shredded
  • 2 cups low fat cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 2 eggs
  • 12 lasagna noodles
  • 1 pound shredded skim mozzarella cheese


In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic, salt, pepper and shredded carrots. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer for about 1 ½ hours. While sauce is simmering, blend cottage cheese, Parmesan and eggs until smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350°F. In a 9 x 13 inch baking dish, spread 1 cup of sauce in the bottom. Cover sauce with 3 or 4 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 or 4 noodles and remaining sauce. Bake in preheated oven 30 to 40 minutes. Sprinkle remaining mozzarella on top and bake 10 more minutes until golden and bubbly. Makes 8 to 10 servings.

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