Can't Believe Its Light-Meat Lasagna |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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This is a recipe that I cooked up by combining my favorites. Light but delicious!!! Ingredients:
1 lb extra lean ground beef, browned |
3 garlic cloves, crushed |
1 tablespoon dried oregano |
1 tablespoon basil, chopped |
1 tablespoon parsley, chopped |
1 (24 ounce) jar spaghetti sauce (low fat) |
2 tablespoons tomato paste |
1 (14 ounce) can crushed tomatoes |
1 small onion, minced |
6 large fresh mushrooms, chopped fine |
1 egg |
1 (16 ounce) container low-fat ricotta cheese |
1/2 cup parmesan cheese |
9 lasagna noodles (mulitgrain) |
2 cups lowfat mozzarella cheese, shredded and divided |
Directions:
1. Preheat oven to 375 degrees. Brown meat with garlic, oregano, basil, and parsley.in large skillet. Stir in spaghetti sauce, paste, crushed tomatoes, mushrooms, and onions. Simmer 5 min., stirring occasionally. Remove from heat.
2. Mix egg, ricotta cheese, and Parmesan together. Spread 1 cup of spaghetti sauce mixture on bottom of greased 13x9-inch baking dish. Top with layer of 3-4 noodles, then layer of 1 cup of the ricotta cheese mixture, then layer of 1/2 cup of the mozzarella cheese. Repeat layers but end with a layer of lasagna noodles, and then spaghetti sauce mixture on top. Cover with foil.
3. Bake 30 minute or until heated through. Uncover and top with remaining 1 cup of mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand for 5 minute before serving.
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