This deconstructed lasagna uses cottage cheese for some of the meat in traditional recipes.
Course Main Course
Prep Time 15minutes
Cook Time 10minutes
16ounces long fusilli pasta, linguine or other pasta Or any type of pasta you have, including whole wheat.
8ounces95% lean ground beef or 100% ground turkey breast
freshgroundpepper, to taste
1cuplow-sodium beef broth or stock
128-ouncecan crushed no salt-added tomatoes, not drained Diced tomatoes work well, too.
3freshbasil leaves, torn into small pieces
1/3cupfresh flat-leaf parsley, chopped
1 cup plain lowfat cottage cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and keep warm.
Meanwhile, heat a large skillet over medium heat. Add the beef, breaking it into large pieces and continuing to break into small bits. Cook until lightly browned, about 4 to 5 minutes. Remove the skillet from the heat and transfer meat to a medium bowl, and set aside.
Return the skillet to the burner, add the olive oil, and heat over medium heat. Add the carrot, onion, and garlic and cook until the vegetables are softened, about 5 minutes. Season with fresh ground black pepper.
Add the meat back to the pan. Stir in the beef broth, tomatoes and their juices, and basil, and simmer on low heat for 10 minutes.
In a small bowl, mix the cottage cheese and parsley.
Toss the pasta with the butter, transfer to the skillet and combine with the meat sauce. To serve, place equal amounts of the cottage cheese/parsley mixture in shallow soup bowls, and top with the pasta mixture. Garnish with grated Parmesan cheese, if desired.