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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
vegetable cooking spray |
1 pound ground round |
1/2 cup chopped onion |
1 (30 3/4-ounce) jar no-salt-added spaghetti sauce |
1 1/2 cups water |
1/4 teaspoon salt |
2 (10-ounce) packages frozen chopped spinach, thawed |
1 (15-ounce) carton nonfat ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup frozen egg substitute, thawed |
1 (2-ounce) jar diced pimiento, drained |
9 lasagna noodles, uncooked |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Cook ground round and onion over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Return meat mixture to skillet. Add spaghetti sauce, water, and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes; set aside.
3. Drain spinach; press between paper towels. Combine ricotta cheese, 1/2 cup mozzarella cheese, egg substitute, and pimiento; stir in spinach.
4. Coat a 13- x 9- x 2-inch baking dish with cooking spray. Spoon 1 cup meat mixture into dish. Place 3 uncooked lasagna noodles over meat mixture. Spoon one-third of remaining meat mixture over noodles; top with half of spinach mixture. Place 3 lasagna noodles over spinach mixture; spoon half of remaining beef mixture over noodles. Top with remaining spinach mixture. Top with remaining 3 noodles and remaining meat mixture.
5. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes; serve.
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