For a low fat, quick version of Lasagna, it was very good as long as you make some easy modifications. I served a Light Ceasar Salad (from a bagged salad kit) and garlic bread with it. The dish definitely needs more sauce and I also feel it could use more meat and cottage cheese mixture. I would add an additional half of everything that is called for, doubling might be too much. When browning the meat, I added Italian Seasonings and a few shakes of crushed red pepper; minced garlic would do well too, but I didn't think of it! A warning before baking, if you see you've run low on sauce and the sauce does not ENTIRELY cover your lasagna noodles, they will end up hard, dried out and crunchy. I would also stick with the cheddar cheese as it gives the dish more flavor than mozzarella does. I used reduced fat white cheddar to keep the traditional Lasagna look!
Lakush13 Posted: 03/23/10
CNeedham Posted: 12/27/12
I agree with Lakush13 about adding more of everything to be sure you cover the noodles. I used ground turkey and reduced fat mild cheddar. It was very easy to put together and came out quite tasty!
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