I love pasta. The Angels love it too. It is especially nice to eat once the cold weather hits. Yes – the cold weather is finally upon us. BOO!
Here is a simple lasagna recipe I use from Kraft Canada. It is easy to make and tastes simply delicious.
Note: I like to soak the pre-cooked lasagna noodles in boiling water. I literally boil water and pour it over the noodles in an oven safe dish. I let them soak while I prepare everything else.
I also like to add spinach to the lasagna layers. I add fresh spinach. I find the water from the spinach helps soften the noodles as well.
I like to cook the lasagna for 50 minutes in the oven. Then I turn off the oven and leave it sitting in there with the heat to warm for another 30 minutes. This seems to set the dish just perfectly.
What You Need
1 lb. (450 g) extra-lean ground beef
1 onion, chopped
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup low-fat cottage cheese
2 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided
1/2 cup Kraft 100% Parmesan Light Grated Cheese, divided
1 egg, beaten
1 jar (700 mL) pasta sauce
1-1/2 cups no-salt-added diced tomatoes, drained
1/2 tsp. dried oregano leaves
12 lasagne noodles, cooked
How to Make
HEAT oven to 350°F.
BROWN meat with onions in large skillet. Meanwhile, mix cream cheese spread, cottage cheese, 1-1/2 cups shredded cheese, 1/4 cup Parmesan and egg until well blended.
DRAIN meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagne noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, shredded cheese and Parmesan; cover.
BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.