Dinner

Sandra's Whole Grain Lasagna is for Dinner.

Sandra's Whole Grain Lasagna takes 30 minutes to prepare.

Sandra's Whole Grain Lasagna takes 40 minutes to cook.

Sandra's Whole Grain Lasagna makes 8 servings.

The ingredients for Sandra's Whole Grain Lasagna are:

Ground beef ( extra lean) - 1.5 lb
Tomato Sauce (no salt added) - 2 cans (398 ml)
Tomato Paste - 3 TBSP
Garlic - 5 cloves (crushed)
Oregano Leaves - 6 TBSP
Basil Leaves - 5 TBSP
Pepper - to taste
Crushed Red Peppers - to taste (optional)
Mozzarella Singles (fat free) - approx. 10 singles
Cottage Cheese (fat free) - 500 gram tub
Primo Grain Wise Lasagna Noodles (oven ready) - 6 - 8 noodles

Here is how you make Sandra's Whole Grain Lasagna:

Meat mixture: * in a heavy frying pan, brown the beef until no longer pink * drain all the fat from the meat, rinse the meat AND the frying pan, and then add meat back into pan. * add the tomato sauce, tomato paste, garlic, oregano, basil, crushed peppers and pepper to the pan and let simmer for at least 15 min.To Assemble the Lasagna * coat the lasagna pan with 1/3 of the meat mixture * break up all the noodles (into bite sized pieces ) and cover meat with 1/2 the broken noodles * cover the noodles with 1/3 of the cottage cheese * tear apart the mozzarella single slices into smaller pieces, and place 1/3 on top of the cottage cheese * add the second 1/3 of the meat mixture on top of the cheese * cover meat with last 1/2 of the broken noodles * layer again with the 2nd 1/3 of both of the cheeses * add the last 1/3 of the meat and then the last 1/3 of the cheeses * cover with tin foil and place in a *375 F oven for 30 - 40 minutes * serves 8 lNumber of Servings: 8Recipe submitted by SparkPeople user 2ABETTERLIFE.

The nutritional information for Sandra's Whole Grain Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 383.1

• Total Fat: 15.1 g
• Cholesterol: 69.9 mg
• Sodium: 724.3 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.1 g
• Protein: 33.5 g

Sandra's Whole Grain Lasagna is Italian cuisine.