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| Rice Lasagna
1/2 cup of rice, long-grain
1/3 pound of ground beef
1/3 Onion, medium-size, chopped
1 cup of green pepper, sweet, chopped
1/3 can of Spaghetti sauce(32oz)
1/3 Egg
1/3 package of Cottage cheese, low-fat(16oz)
1/3 package of Mozzarella cheese, shredded
1 cup of Parmesan cheese, grated |
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1. Cook rice following package directions, salt optional. Reserve. 2. Coat 13x9x2" baking dish with nonstick vegetable-oil cooking spray. 3. Brown beef in large skillet over medium-high heat, breaking up clumps. Carefully pour off excess fat. Add onion and green pepper; cook, stirring, 2 minutes. Add spaghetti sauce. 4. Beat egg slightly in medium-size bowl. Stir in cottage cheese and mozzarella cheese. 5. Spread half the meat sauce over bottom of prepared baking dish. Spoon half the rice evenly over sauce; top with half the cheese mixture. Repeat layers. Sprinkle top with Parmesan cheese. 6. Bake in preheated moderate oven (350ºF.) for 50 minutes. Let stand 10 minutes before serving. Serving Size: 4(Lisa Matthews, Jamestown TN) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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