THANKS! A big thanks to Red Gold Tomatoes for letting me feature this recipe on my website and cook it up on TV too! It’s healthy and delicious. And, you can make it ahead! Now, that’s my kind of recipe! Love it! Click Red Gold Tomatoes for more great recipes from Red Gold!
1/2 cup water
1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold Crushed Tomatoes
2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano
Ground black pepper to taste
1 teaspoon Italian seasoning
1 pound 96% lean ground round, or ground turkey, cooked and drained
1 (16 ounce) box traditional whole wheat lasagna noodles
1 (15 ounce) carton low fat cottage cheese
2 cups shredded low fat mozzarella cheese
1/2 cup grated low sodium Parmesan cheese
Preheat oven to 350 degrees F. In large mixing bowl combine water, crushed tomatoes and diced tomatoes, black pepper, Italian seasoning and ground round, stir to combine ingredients in the sauce.
Cover the bottom of a 9x13x2 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of cottage cheese, 1/2 of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with Parmesan cheese.
Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.