Ingredients
1
lb. lean ground beef
1/2
cup chopped onion (1 medium)
2
garlic cloves, minced
6
oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1
(26 to 28-oz.) jar tomato and basil pasta sauce
1 1/2 cups water
1
(12-oz.) container low-fat cottage cheese
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1/3
cup grated Parmesan cheese
1/4
cup sliced green onions
1
tablespoon dried parsley flakes
4
oz. (1 cup) shredded Italian cheese blend
Preparation
In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Add uncooked noodles, pasta sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 17 minutes or until noodles are of desired doneness and liquid is absorbed.
Meanwhile, in large bowl, combine cottage cheese, cream cheese, Parmesan cheese, green onions and parsley flakes; mix well.
Spoon cottage cheese mixture evenly over cooked beef and noodle mixture. Sprinkle with Italian cheese blend. Cover; cook 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated. Remove from heat. Uncover; let stand 5 minutes before serving.
