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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 275.1
  • Total Fat: 6.1 g
  • Cholesterol: 37.0 mg
  • Sodium: 502.0 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 24.6 g

View full nutritional breakdown of Lasagna calories by ingredient
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Lasagna

Submitted by: ELLDOCKE

Introduction

I used Elk for this one, but could substitute lean ground beef I used Elk for this one, but could substitute lean ground beef
Number of Servings: 16

Ingredients

    1 pound ground meat, elk, beef or your choice
    1 medium onion, diced
    6-8 mushrooms, sliced
    1 yellow bell pepper, diced
    3-5 cloves of garlic, minced
    1 box of lasagna noodles, I prefer whole wheat
    large can of tomato paste
    12 oz diced cooked tomatoes
    large can of tomato sauce
    2 bouillion cubes, beef for red meat
    Italian spices of your choosing - I use an Italian spice blend but add oregano, basil, rosemary and parsely
    1 container fat-free cottage cheese
    12 oz grated mozzarella, part-skim milk
    8 oz fat free ricotta
    1 cup grated low-fat colby cheese

Directions

Saute the vegetables until the onion is to your liking (I like it more cooked, my husband just likes it soft).
Add the spices and tomato products. Cook at a simmer until thick, about 20 minutes.
Meanwhile, brown the meat and add to the sauce as it thickens.
Cook the lasagna noodles according to package directions.
While all cooks, mix the cheeses in a bowl. I reserve the Parmesan for spreading across the top.
Layer the noodles, sauce, cheese in your pan and cook in a 350 degree oven for about 30 minutes until the cheese is melted.

Serving Size: This makes two 9x13 pans of lasagna.

Number of Servings: 16

Recipe submitted by SparkPeople user ELLDOCKE.






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