• Healthier Lasagna

    Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.

    Servings and Times

    Servings 6-8

    Ingredients and Preparation

    Ingredients Measures
    Lasagna noodles 1 box
    Extra lean ground beef (93% lean) or lean ground turkey 1 pound
    Chopped onion ½ cup
    Mushrooms, optional 8 ounces
    Spaghetti sauce (no fat added) 1 jar
    Garlic powder 1 teaspoon
    Salt ½ teaspoon
    Dried leaf oregano, crumbled 1 teaspoon
    Dried leaf basil, crumbled ½ teaspoon
    Part-skim ricotta cheese 1 ½ cups
    Reduced-fat Montery Jack cheese 2 cups
    Reduced-fat Parmesan cheese ¾ cup
    1. Cook lasagna noodles according to package directions; drain and set aside.
    2. Preheat oven to 350°F.
    3. In a large skillet, brown beef, onion, and mushrooms.
      Tip: Don't forget to drain the fat from the meat after you brown it.
    4. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
    5. In a 2-quart buttered baking dish (about 11x7x2 inches), layer noodles, meat and sauce mixture, 1/3 of the ricotta, Monterey Jack, and Parmesan cheeses. Repeat layers twice.
      Tip: Use cooking spray instead of butter to grease the dish.
    6. Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
    7. Let stand for 8 to 10 minutes before cutting and serving.
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