Title: Rice Lasagna
Categories: Blank
Yield: 12 Servings
| 1 1/2 | c | Rice,long-grain |
| 1 | lb | Ground beef |
| 1 | | Onion,medium-size,chopped |
| 1/4 | c | Green pepper,sweet,chopped |
| 1 | cn | Spaghetti sauce(32oz) |
| 1 | | Egg |
| 1 | pk | Cottage cheese,low-fat(16oz) |
| 1 | pk | Mozzarella cheese,shredded |
| 1/4 | c | Parmesan cheese,grated |
1. Cook rice following package directions, salt optional. Reserve. 2. Coat
13x9x2" baking dish with nonstick vegetable-oil cooking spray. 3. 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. 4. Beat egg slightly in medium-size bowl. Stir in
cottage cheese and mozzarella cheese. 5. 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. 6. Bake in preheated moderate oven (350'F) for 50 minutes. Let
stand 10 minutes before serving.
Added by Janet Juengling-Snell