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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
12 ounce(s) whole wheat lasagna noodles |
2 teaspoon(s) extra virgin olive oil |
3 clove(s) garlic minced |
1 onion chopped |
8 ounce(s) crimini mushrooms sliced |
8 ounce(s) extra lean (95%)ground beef |
8 ounce(s) italian sausage chopped, casings removed |
1 can(s) tomato sauce, no-salt-added |
1 can(s) tomato paste, no-salt-added |
1/2 teaspoon(s) stevia sweetner |
1/2 teaspoon(s) also salt |
1/4 cup(s) fresh basil chopped |
1/2 teaspoon(s) oregano |
1/4 teaspoon(s) fresh ground black pepper |
8 ounce(s) reduced fat ricotta cheese |
8 ounce(s) part-skim mozzarella cheese |
8 ounce(s) parmesan cheese, reduced fat |
Directions:
1. Heat a large pot of water to boiling, and cook the noodles until almost tender. Drain. Transfer to a bowl of cool water to prevent sticking. Meanwhile, in a large non-stick skillet, heat the oil until hot over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onions are softened, about 7 minutes. Add the mushrooms and cook, stirring frequently, one minute longer. Add the beef and cook, stirring frequently, until no longer pink, about 4 minutes. Add the tomato sauce, tomato paste, oregano, basil, black pepper, Also Salt, and Stevia, and cook, stirring frequently, until the sauce is fragrant and slightly thickened, about 5 minutes. Set aside.
2. Preheat the oven to 450F. In a 13 x 9-inch baking dish, *spread 1/4 cup of the meat sauce. Lay 3 noodles on top and spoon one quarter of the meat sauce, one-third of the ricotta and repeat from *. Top with the mozzarella and Parmesan, and bake for 15 minutes, or until the cheese has melted and the top is lightly golden.
3. Let stand for 10 minutes to firm and serve.
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