Lasagna

Another family favorite, lasagna, takes a lot of prep in addition to a long baking time. The recipe below omits a few steps by using uncooked noodles and spaghetti sauce from a jar. You can also prep it ahead of time, bake it, and freeze it for another day. Once it is thawed, the lasagna can be reheated in the microwave (see your microwave recipe book).

1 package (10.5 ounces) 97% lean bulk  breakfast sausage (or at least 90% lean ground beef) 1 jar (32 ounces) low-fat (2 grams per serving) spaghetti sauce 1 can (16 ounces) tomato sauce 1 cartoon (16 ounces) 1% cottage cheese  2 eggs  8 ounces shredded low fat (5 grams per ounce) mozzarella cheese 3/4 cup grated Parmesan cheese 8 ounces uncooked lasagna noodles

Spray 13 X 9 inch baking dish with vegetables oil spray. Preheat oven to 350 degrees. In large skillet, brown sausage; drain; blot with paper towel. In large bowl, combine cooked sausage, spaghetti sauce and tomato sauce. In another bowl, combine cottage cheese, eggs, mozzarella cheese and Parmesan cheese. Arrange 1/3 of meat sauce in bottom of prepared pan. Arrange layer of uncooked noodles then half of cheese mixture. Repeat layers; top with sauce. Make sure noodles are buried in the sauce. Cover with foil and bake at 350 degrees for 1-1/2 hours. Let stand 15 minutes before serving.