- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.7
- Total Fat: 9.9 g
- Cholesterol: 49.4 mg
- Sodium: 415.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.4 g
- Protein: 26.2 g
Shar's Lasagna with Homemade SauceSubmitted by: SHAR261
IntroductionEasy sauce is versatile & can also be used for pasta dishes like spaghetti or pizza; this recipe uses only half of the cheeses & less sodium than found in other recipes for a healthier lasagna. Serve with homemade dinner rolls. :) Easy sauce is versatile & can also be used for pasta dishes like spaghetti or pizza; this recipe uses only half of the cheeses & less sodium than found in other recipes for a healthier lasagna. Serve with homemade dinner rolls. :)
Barilla no cook lasagna - 6 noodles
1/2 cup Mozzarella light shredded cheese
1/2 cup shredded Parmesan cheese
1 Tbs extra virgin olive oil
1/4 cup diced onion
1 tsp minced garlic
1/2 tsp Oregano
1/8 tsp red pepper flakes
1 28 oz. can of crushed tomatoes
1 Tbs Basil
1/4 tsp of cracked black pepper
1 lb 95% fat free extra lean ground beef
1/2 cup egg beaters (or 2 whole eggs - adjust nutrition)
15 oz part skim or light ricotta cheese
1 teaspoon garlic powder
1/4 cup of the Mozzarella cheese
1/4 cup of the Parmesan cheese
(Reserve the rest of the cheeses for topping. (1/4 cup each of Mozzarella & Parmesan)
Make the sauce & brown the beef the day before to make this easier & less time-consuming. You may also use ground sausage for the beef, or use a some of each. Just adjust the nutrition. If you use foil, spray the foil to keep it from sticking to the cheese.
Cook one pound of very lean ground beef, breaking it up into small pieces, until most of the pink color is gone. Cool & store or use immediately in the lasagna dish.
Preheat the oven to 375 degrees & prepare an 8x8 pan with cooking spray. (I used Smart Balance spray.)
In a medium sized bowl, stir 1/2 cup of egg beater (or use 2 whole eggs) into 15 oz ricotta cheese. Stir in 1/2 teaspoon garlic powder, 1/2 of the Mozzarella & 1/2 of the Parmesan cheeses.
To assemble, put 1 cup of sauce in the bottom of the pan.
Layer 2 uncooked noodles slightly overlapping. (The noodles will expand during cooking.)
Spread 1/3 of ricotta mixture over the noodles, sealing to the edge.
Next layer 1/3 of the meat & top with 1 cup of sauce.
Repeat sequence two more times, ending with the last cup of sauce. You should have used all of the ingredients except reserved cheeses. Sprinkle with remaining cheeses. Cover & bake for 50-60 minutes to ensure the noodles are cooked. Uncover & bake for 5 minutes to brown. Cool for 15 minutes before cutting. Enjoy!
Serving Size: Makes 8 servings