If like me you are a bit of a cheese fan then there is an alternative to the full fat hard cheese as a snack. Cottage cheese is not only delicious but also low fat so can be eaten without all the guilt of eating the full fat cheese. Cottage cheese can be mixed with sweet corn or chopped tomatoes, peas or any other chopped vegetables to bulk it out. My hubby likes his with pineapple. Cottage cheese is a cheap snacks option as you can buy quite large tubs for a fraction of the cost of normal cheese. I love mine in lasagna so much the time I made it with ricotta I didn’t like it!
3 Cheese Lasagna
Ingredients
- 1 (32 ounce) jar Spaghetti Sauce (or make your own)
- 32 ounces cottage cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
- salt to taste (if using)
- ground black pepper to taste
- 9 whole wheat lasagna noodles
- 1/2 cup water
Directions
1. In a large skillet over medium heat pasta sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
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