Buffalo Lasagna - May 07, 2006
Ingredients:
- 1 lb (450 g) ground buffalo
- 1 15 oz (400 ml) can tomato sauce
- 1 6 oz (125 ml) can tomato paste
- 1 tsp (5 ml) oregano
- 1 tsp (5 ml) salt (optional)
- 1 tsp (5 ml) pepper
- 1 clove garlic, minced
- 1 lb (450 g) lasagna noodles
- 16 oz (500 ml) non-fat cottage cheese, drained
- 1 egg
- ¼ cup (60 ml) Parmesan cheese
- 8 – 12 oz (200 – 300 ml) low fat shredded Mozzarella cheese
Instructions:
Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes. While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and Parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon ¼ of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with ¼ of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350°F (180°C) for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.)
Serves 6 – 8.
