Inside Out Lasagna

Makes 8 Servings

• 1/2 cup Penn Maid® Lowfat Cottage Cheese
• 1 Tbsp 1% Lowfat Milk
• 1 pound long fusilli pasta or linguini
• 1 pound 95% lean ground beef
• 2 Tbsp canola oil
• 1 tsp salt
• ½ tsp fresh ground black pepper
• 1 medium carrot, peeled and finely chopped
• 1 medium onion, peeled and finely chopped
• 4 cloves garlic, peeled and minced
• 3 14.5 oz cans no salt added petite cut tomatoes, drained (reserve 1.5 cups of juice)
• 1 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp dried basil
• ½ cup Light Cream
• 2 Tbsp tub margarine

Place cottage cheese and milk in blender or food processor and blend until smooth, about 1 minute.  Transfer mixture to a small bowl. Cover and refrigerate.

For the pasta, place a large pot of water over high heat.  When it comes to a boil, add the pasta and cook according to package directions.

Meanwhile, heat a large skillet over medium heat. Coat with nonstick cooking spray. Add the beef, crumbling it into bits, and cook until lightly browned, about 3 to 4 minutes. Remove the skillet from the heat. Drain the meat and transfer to a medium bowl. Season with salt and ground black pepper.

Add the canola oil to the skillet and heat over medium heat. Add the carrots, onion, and garlic to the pan and cook until the vegetables are softened, about 5 minutes.
Add the meat back to the skillet. Stir in the tomatoes, the 1.5 cups of reserved juice, oregano, parsley, and basil. Simmer on low heat for 5 minutes.  Add cream and stir well to combine. Simmer on low heat for 2-3 minutes more.

Toss cooked, drained pasta with 2 tablespoons tub margarine.  Place in skillet with meat sauce and combine.  To serve, place equal amounts of the cottage cheese into shallow bowls and top with the pasta and meat sauce mixture.  Top with grated Parmesan cheese, if desired.


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