½ onion, chopped (or the whole onion if you can digest them)
1 jar (700 mL) pasta sauce
2 c water
1 Tbs each Italian Seasoning, onion flakes & garlic powder (plus salt & pepper to taste)
12 oven-ready lasagna noodles, broken into quarters (220 g)
½ c low-fat cottage cheese
½ c cheese, shredded
Here’s how to make it:
BROWN meat on medium heat; drain and add to large (4-L) saucepan.
SAUTE peppers, onions and garlic and add to meat. ADD pasta sauce, water and spices to the saucepan; bring to boil.
STIR in noodles; reduce heat to medium-low. Cover. COOK, stirring occasionally, 20 to 30 min, stirring occasionally, or until noodles are tender. Remove from heat.
STIR cottage cheese into noodle mixture. Sprinkle with shredded cheese. Cover; let stand 5 min, or until cheese is melted.
Steve and I discovered this recipe on Kraft Canada, which is a great site for assemblers like Steve who profess they can’t cook. We’ve since adapted it to our own method that properly cooks the noodles and uses stuff we already have in the house. We usually serve it with a side salad, which for us is just tomatoes, cucumber and red pepper mixed with feta cubes and Kraft’s Signature Roasted Red Pepper with Parmesan dressing (oh so yummy).
