1 pound lean 90 percent ground beef
3/4 cup chopped onion
1 garlic clove, minced
16 ounce can tomatoes, drained and coarsely chopped
12 ounce can tomato paste
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
8 ounces uncooked lasagna noodles
3 cups low fat ricotta cheese
1/4 cup chopped fresh parsley
2 eggs or 1/2 cup egg substitute
2 cups mozzarella cheese, part skim
1/3 cup Parmesan cheese
In a large skillet, brown the beef with the onion and garlic; drain well. Return the mixture to the skillet and add the tomatoes with liquid, the tomato paste, basil oregano and salt.
Simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350F.
Cook the lasagna noodles according to package directions. In a small bowl, mix the ricotta cheese, parsley and eggs.
Spray a 9 x 13 inch baking pan with nonstick olive oil flavored pan spray. Layer in half the noodles and half the cheese mixture, then the meat sauce and then the mozzarella. Repeat layers with the remaining ingredients. Sprinkle the top with Parmesan cheese.
Bake for 35 to 45 minutes. Let stand 10 minutes before cutting into 12 rectangles each about 3 x 3 inches. Serves 12.
Exchanges Per Serving
1 1/2 Starch, 3 Meat Lean
Amount per serving:
Calories 303, Calories From Fat 96, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 100 mg, Sodium 620 mg, Total Carbohydrate 26 g, Dietary Fiber 3 g, Sugars 5 g, Protein 28 g