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Meat Lasagna

This is a favorite of mine.  We make it a lot in our house. It’s easy and satisfying.



Slightly adapted from Sandy’s Kitchen 

  • 10 oz cooked 93% ground beef
  • 1 cup or 8.5 oz of freshly diced tomatoes
  • 2 Tbsps red wine vinegar
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper

Cheese Filling:

  • 4 oz or 1/2 cup part low fat cottage cheese (2 to 3 g fat per oz)
  • 6 oz or 1 1/2 cups reduced fat mozzarella cheese, divided
  • 2 Tbsps egg whites
  • 1/4 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1/8 tsp pepper
Preheat oven to 350 degrees. Add tomatoes, garlic powder, vinegar and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat.
Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella.
Fill the bottom of a baking dish with the meat filling and top with the cheese filling. Cover the top with the remaining 3/4 cup mozzarella cheese. Bake for40 minutes until the top because bubbly. Let cool 10 minutes before slicing (the lasagna will hold together better). Divide into 4 equal portions. These freeze great in those Ziploc containers.
4 Servings Lasagna on SpinachI served mine a top a pile of spinach.  Delish!

About Katie Matheny

I am a teacher by day, and a wanna-be chef by night. I teach art and Spanish at a small school in Salem, Oregon to a fantastic group of soon-to-be world changers. I've loved cooking since I was a kid, and day dreamed while reading Betty Crocker's giant cookbooks. They were my picture books! I also work with a local non-profit that is doing some amazing things in Haiti. I have an amazing husband who I love to pieces. I love and serve Jesus, my King, and am striving to be a better example of who He is in myself. This is my life, in a few short words every-so-often. I hope you enjoy.

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