Lasagna Toss

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Heat the oven to 350° and lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil and cook the pasta according to package directions; drain.
2. In a large skillet over medium heat, brown the ground beef with the onion and garlic, seasoning with the salt. Stir in the pasta sauce and simmer 2–3 minutes until hot.
3. Reserve half of the meat sauce. Add the drained pasta to the remaining sauce in the skillet and toss to coat evenly.
4. Spread half of the sauced pasta in the prepared dish. Dollop the cottage cheese over the top and sprinkle with half of the mozzarella.
5. Layer with the remaining pasta, spoon over the reserved meat sauce, and top with the remaining mozzarella. Sprinkle evenly with Parmesan.
6. Cover and bake 20–25 minutes until hot and the cheese is melted. Rest 5 minutes, then garnish with fresh basil and serve.