Healthier Lasagna

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.

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

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.

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