The combination of ingredients in this lasagna make it every bit as delicious as a traditional recipe using beef and ricotta, but with half the calories. The total cost of these ingredients at the Alameda Grocery Outlet was a whopping $12. It can be assembled in the morning and refrigerated; then the chill taken off while the stove heats. There’s no need to boil the noodles, saving time and a pot.
I discovered Man Cave Craft Eats about a year ago. They are a small batch meat company out of Minnesota that donates a meal to children in need for each product purchased. They recently expanded and relaunched as Mighty Spark Food Co. so you should probably snap up the great deals on their Man Cave brand while you. The one pound ground meat tube (in the frozen food section) costs $4.99 in most grocery stores but I snagged it for $1.99 at Grocery Outlet. There are several ground blends to choose from and I opted for the ground chicken with sun-dried tomato and basil. This saved me from needing to add extra spices and kept it low cal.
Depending on availability or personal taste, you can swap out the ingredients easily. The gluten free, rice noodles were found in the organic aisle, but regular noodles could also be used. You can use ground turkey, pork or beef and more or less cheese. Most recipes call for making lasagna in a 9 x 13 pan, but I prefer using an 8 x 8 as the layers are thicker and make for a nice presentation. It serves six with a green salad and garlic bread on the side, or four very hungry people.
Ingredients (all purchased at Alameda Grocery Outlet)
- 1 package (16 oz) Man Cave Micro Batch Ground Chicken
- 1 jar Newman’s Own Marinara Sauce
- 1 package Cafe Rice Lasagna Noodles
- 1 pint Crystal Low Fat Cottage Cheese
- 10 ounces Wisconsin Premium Shredded Mozzarella Cheese (divided into five two-ounce portions)
- 3 cloves garlic, chopped finely
- 1 egg, beaten
- Preheat oven to 350 degrees.
- In medium size fry pan, brown the ground chicken then add the marinara sauce and garlic and mix well, cooking until fully heated.
- In a medium size mixing bowl, mix cottage cheese, four ounces of the cheese and the beaten egg.
- Spread three tablespoons of the meat mixture on the bottom of an 8 x 8 glass pan.
- Place three uncooked lasagna noodles on top of the meat (you will need to break off about two inches to make them fit).
- Layer noodles with half of the cottage cheese mixture, two ounces of shredded cheese, and half of the meat.
- Repeat with three noodles, the remainder of the cottage cheese mixture, and two ounces of shredded cheese.
- Top with three noodles, the remainder of the meat, and two ounces of shredded cheese.
- Cover with tin foil and bake for 45 minutes. Remove foil and bake five more minutes to brown the cheese.
- Remove from oven and let stand 10 minutes before cutting to serve.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.