Whole Wheat LasagnaSubmitted by: WHITERAVEN11
IntroductionAdapted from the box recipe for Ronzoni lasagna. Easy to assemble using the dry lasagna noodles. Adapted from the box recipe for Ronzoni lasagna. Easy to assemble using the dry lasagna noodles.
1 lb. ground beef, browned and drained
1 large jar Ragu pasta sauce, 5 cups
1 15 oz. package lowfat ricotta
2 cups, shredded mozzarella, part skim
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley or 1 T. dried
1/2 tsp. salt
1/4 tsp. black pepper
9 pieces lasagna, uncooked
6 oz. baby bella mushrooms, chopped
1 medium onion, chopped
Saute chopped mushrooms and onion. Add ground beef and brown. Drain. Add 5 cups pasta sauce to drained meat mixture and simmer 10 minutes. In medium bowl ,mix ricotta, eggs, 1 cup mozzarella, Parmesan, salt, pepper and parsley. Spead 1 cup meatsauce in bottom of 13 by 9 pan. Place 3 lasagna pieces on top of sauce. Spread 1 cup meatsauce on top of lasagna. Spread half of ricotta mixture on top of the sauce. Repeat lasagna, sauce, cheese. Top with remaining lasagna, remaining sauce and remaining mozzarella. Cover with foil and bake 45 minutes. Remove foil and bake 10 more minutes. Let stand 10 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user WHITERAVEN11.