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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 24 |
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I modified my favorite lasagne recipe to meet WW Core guidelines. This has been a big hit with the family! Ingredients:
1 onion, chopped |
1 tablespoon olive oil |
1 lb 93% lean ground beef |
1 garlic clove, chopped |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
1 cup water |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon pepper |
8 ounces lasagna noodles or 8 ounces whole wheat lasagna noodles or 8 ounces brown rice noodles |
2 cups fat-free ricotta cheese (can be substituted) or 2 cups fat-free cottage cheese (can be substituted) |
1 egg, beaten |
16 ounces fat free mozzarella cheese, shredded |
1/2 cup vegan parmesan cheese |
Directions:
1. In a frying pan, cook onion in olive oil until onion is soft (about 5 minutes). Add beef and garlic and cook until meat is browned and crumbly. Drain and discard any fat.
2. Stir in tomato sauce, tomato paste, water, salt, oregano, basil and pepper. Cover and simmer for 10 minutes to combine flavors.
3. While sauce is simmering, cook lasagne noodles according to package instructions. Drain noodles and rinse with cold water. (I found no cook whole wheat lasagne noodles that can be used dry with no pre-cooking - worked great.).
4. In a small bowl, combine ricotta with beaten egg.
5. Spray a 9x13 inch baking dish with cooking spray. Spread a thin layer of sauce over the bottom of the pan.
6. Arrange 1/3 of the noodles in an even layer over the sauce.
7. Spread 1/3 of the sauce over noodles.
8. Dot with 1/3 of the ricotta mixture.
9. Cover with 1/3 of the mozzarella.
10. Repeat layering 2 more times.
11. Sprinkle Parmesan over the top.
12. (If making ahead, lasagne can be refrigerated at this point).
13. Bake uncovered at 350 degrees until hot and bubbly (40 to 50 minutes).
14. Cut into squares. The fat free cheese can be a little tough to cut through - I use a serrated knife and cut slowly.
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