Rice Lasagna
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
|
|
| ⅓ | pound |
ground beef
|
|
| ⅓ | each |
onions
chopped |
|
| 1/16 | cups |
green bell peppers
chopped |
|
| 32 | ounces |
spaghetti sauce
|
|
| ⅓ | each |
eggs
|
|
| ⅓ | package |
cottage cheese
|
*
|
| ⅓ | package |
mozzarella cheese
shredded |
*
|
| 1/16 | cups |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
|
|
| 151.2 | g |
ground beef
|
|
| 0.3 | each |
onions
chopped |
|
| 15 | ml |
green bell peppers
chopped |
|
| 924.8 | ml/g |
spaghetti sauce
|
|
| 0.3 | each |
eggs
|
|
| 0.3 | package |
cottage cheese
|
*
|
| 0.3 | package |
mozzarella cheese
shredded |
*
|
| 15 | ml |
Parmesan cheese
grated |
|
Directions
Cook rice following package directions, salt optional.
Reserve.
Coat 13x9x2 inch baking dish with non-stick vegetable-oil cooking spray.
Brown beef in large skillet over medium-high heat, breaking up clumps.
Carefully pour off excess fat.
Add onion and green pepper; cook, stirring, 2 minutes.
Add spaghetti sauce.
Beat egg slightly in medium-size bowl.
Stir in cottage cheese and mozzarella cheese.
Spread half the meat sauce over bottom of prepared baking dish.
Spoon half the rice evenly over sauce; top with half the cheese mixture.
Repeat layers.
Sprinkle top with Parmesan cheese.
Bake in preheated moderate oven at 350℉ (180℃). for 50 minutes.
Let stand 10 minutes before serving.
