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This dish does away with the problem of fiddling
with lasagna noodles - this recipe is a breeze to make!
Serves 6
Preheat oven to 350°F (180°C)
8-inch (2 L) square baking dish
| 3 cups |
medium-sized noodles |
750 mL |
| 1 lb |
lean ground beef |
500 g |
| 1/2 cup |
chopped green peppers (about ½ medium) |
125 mL |
| 1 |
can (14 oz/398 mL) tomato sauce |
1 |
| ½ tsp |
dried oregano |
2 mL |
| 1 cup |
cottage cheese |
250 mL |
| 1 cup |
shredded cheddar cheese, divided |
250 mL |
| 1/4 cup |
sour cream |
50 mL |
| 2 tbsp |
finely chopped green onions (about 1
medium) |
30 mL |
| ½ tsp |
salt |
2 mL |
1. In a large saucepan, cook noodles according to
package directions; drain.
2. In a large nonstick skillet, sauté beef and
green pepper until meat is browned and green pepper is tender; drain.
3. Stir in tomato sauce and oregano. Over medium
heat, bring mixture to a boil, stirring constantly. Remove from heat and set aside.
4. In a small bowl, combine cottage cheese, half of
the cheddar cheese, sour cream, green onions and salt.
5. Layer half the noodles in baking dish. Cover
with cheese mixture. Layer remaining noodles and top with meat sauce. Sprinkle remaining ½ cup (125 mL) of
cheddar cheese over meat sauce. Bake in preheated oven, uncovered, for 30 minutes or until heated through.
Let stand 5 minutes before serving.
TIP: Use whole-grain
noodles when making this dish - it’s a painless way to increase fiber intake.
| PER
SERVING |
| Calories |
378 |
| Protein (g) |
28.6 |
| Carbohydrates (g) |
21.4 |
| Fat (g) |
19.6 |
| Sat |
9.6 |
| Mono |
7.2 |
| Poly |
0.8 |
| TOP 10 |
| Calcium (mg) |
199 |
| Potassium (mg) |
567 |
| Vitamin D (µg) |
0.1 |
| Magnesium (mg) |
48 |
| Vitamin A (RE) |
144 |
| B12 (µg) |
1.62 |
| Zinc (mg) |
4.8 |
| Thiamin (mg) |
0.13 |
| Riboflavin (mg) |
0.38 |
| Niacin (NE) |
10.57 |
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