Here’s an easy, healthy dinner idea for a busy weeknight! Lasagna noodles full of cheese topped with an easy meat sauce. 1% lowfat cottage cheese is my favorite heart-healthy cheese hack — it is delicious, don’t knock it till you’ve tried it!
This whole meal was just super-simple to pull together — 20 minutes hands-on, 30 minutes in the oven and you’re good to go!
I served these with a side of Garlic Green Beans.
If you like this lasagna recipe, you might also enjoy:
Easy Beef Lasagna Rolls
Servings: 4
Calories: 330kcal
Ingredients
- 4 lasagna noodles
Cheese Filling
- 1 cup 1% lowfat cottage cheese
- 1 ounce grated Parmesan cheese
- ¼ cup liquid egg whites
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Meat Sauce
- 1 teaspoon olive oil
- 8 ounces 96% lean ground beef
- 2 15oz can low sodium tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Cheese topping
- 1 ounce grated Parmesan cheese
Instructions
- Preheat the oven to 350 °F . Lightly spray a small baking dish with nonstick spray.
- Boil a pot of water and cook the lasagna noodles until they are "al dente".
- While waiting for the water to boil, make the filling: Combine cottage cheese, Parmesan cheese, liquid egg white, garlic powder, dried basil and pepper in a bowl. Stir together, set aside.
- Heat 1 teaspoon of olive oil in a skillet and cook the beef over medium heat until the beef is no longer pink.
- Add the tomato sauce, garlic powder, basil and oregano to the skillet. Stir with the beef, put the lid on the skillet, and simmer for 10 to 15 minutes.
- Lay each lasagna noodle on a plate. Spoon ¼ of the cheese filling mixture onto the lasagna noodle and roll it up in a spiral. Transfer each stuffed, rolled noodle to the prepared baking dish.
- Spoon the sauce over the lasagna rolls.
- Cover the baking dish with foil and bake for 30 minutes.
- Sprinkle on the remaining 1 ounce of Parmesan cheese and bake for another 5 to 10 minutes, until the cheese melts.
