Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.
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 |
- Directions
- Cook lasagna noodles according to package directions; drain and set aside.
- Preheat oven to 350°F.
-
In a large skillet, brown beef, onion, and mushrooms.
Tip:
Don't forget to drain the fat from the meat after you brown it.
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
-
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.
- Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
- Let stand for 8 to 10 minutes before cutting and serving.
