Lazy Low Fat Lasagna

A lighter, easy-to-assemble lasagna made with lean ground meat, fat-free dairy, and no-boil noodles for a quick family meal.

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 9 servings

1 pound 95% lean ground beef (or 99% fat-free ground turkey)
26 ounce fat-free marinara sauce 1 jar
16 ounce fat-free cottage cheese 1 carton
2 tablespoons grated Parmesan cheese
8 ounce no-boil lasagna noodles 1 package
1 cup shredded reduced-fat mild cheddar cheese (or skim mozzarella) about 4 ounces, divided
chopped fresh parsley optional, for garnish

Preheat the oven to 350°F (175°C).
In a large nonstick skillet over medium-high heat, cook the ground beef or turkey, breaking it up with a spoon, until browned and cooked through; drain any excess fat.
Add the 26-ounce jar of fat-free marinara sauce to the skillet with the cooked meat, bring to a boil, then reduce heat and simmer for 5 minutes.
Meanwhile, in a mixing bowl combine the 16-ounce carton of fat-free cottage cheese and 2 tablespoons grated Parmesan until evenly mixed.
Coat a 13x9-inch baking dish with cooking spray. Spread 1/2 cup of the meat-and-sauce mixture in the bottom of the dish.
Arrange 4 no-boil lasagna noodles over the meat layer. Spread half of the cottage cheese mixture over the noodles, then spoon 1 cup of the meat mixture over the cheese and sprinkle with 1/3 cup of the shredded cheddar.
Repeat the layers: 4 noodles, remaining cottage cheese mixture, another 1 cup meat mixture, and 1/3 cup shredded cheddar. Finish with the remaining noodles and spread the remaining meat mixture evenly over the top.
Cover the dish and bake for 30 to 35 minutes, until noodles are tender.
Uncover, sprinkle the remaining 1/3 cup shredded cheddar (or skim mozzarella) over the top, and bake an additional 5 minutes until the cheese melts.
Let the lasagna stand 10 minutes before cutting into 9 servings and garnish with chopped parsley, if desired.