Rocky Mountain Recipes 1-10-11

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

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1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

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Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.

6 Whole Wheat Lasagna noodles, cooked

1 Tbsp. Olive Oil

1 Onion, chopped

1 Eggplant (1 lb), peeled and cut into 1/2-inch pieces

2 Garlic Cloves, minced

Salt and Pepper, to taste

1/2 lb. Ground Sirloin

1 (10.75 oz) can Tomato Puree

1 pint Low-Fat Cottage Cheese

1/4 c. plus 2 Tbsp. Parmesan Cheese, grated

1/2 c. Part Skim Mozzarella, shredded

Preheat oven to 375 degrees. In a heavy pot or Dutch oven, cover and cook onion, eggplant and garlic, stirring occasionally until eggplant is very tender, about 8 to 10 minutes. Season with salt and pepper. Add ground sirloin and cook about 3 to 5 minutes. Add tomato puree & cook until thickened, 3 to 5 minutes. Combine cottage cheese and 1/4 cup parmesan and season with salt and pepper. Spread about 1/4 cup meat sauce in bottom of dish and top with four noodle halves. Layer with 1/3 cheese mixture , then repeat twice with remaining noodles, cheese mixture and sauce. Sprinkle with mozzarella and remaining Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Sharon Raasch • Imperial, Neb.