Lasagna (wheat pasta, meat, lower-fat cheese)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Whole Wheat Lasagna - 10 noodles*Barilla - Basilico Tomato & Basil Sauce, 1 jar (24 oz/680g)* Ground beef, lean, 16 oz (ground turkey could be used, for fewer calories)* 2% Shredded Mozzarella, 1 package (7oz/198g)* Broccoli, 1 cup, chopped (I used frozen)* Spinach, 1 cup (I used frozen)* Low-fat ricotta, 1 15 oz container (425 grams)Not included in nutrition information, but recommended:* Oregano to taste (I use at least 1tsp, you may prefer less)* Basil to taste * Garlic powder or fresh garlic to taste* Onion powder (for browning meat)* Salt, both for pasta water and for tomato sauce, if you think it's needed
* Cook the lasagna noodles according to directions. Run cold water over them, and set aside.
* While the noodles are cooking, brown the meat. Drain/rinse as needed. Pour most of the tomato sauce over the meat, and add seasonings, as needed. You should keep back enough sauce to, with some added water (1/4-1/2 cup), cover the bottom of the dish and the top layer of noodles.
* Pre-heat the oven to 350.
* If you're using frozen vegetables, go ahead and thaw them (cooking as little as possible), and be sure to drain them. I try to keep my broccoli as close to frozen as I can, so it won't over-cook in the oven.
* Mix the ricotta and 2Tbsp of parmesan. I like to throw in some oregano, basil, and garlic powder, as well.
* Cover the bottom of the dish with a thin layer of sauce, add a layer of noodles, add half of the sauce-and-meat mixture, add the spinach, and add the ricotta mixture.
* Repeat, with broccoli in place of the spinach.
* Add a final layer of noodles, and cover with the water-added sauce in a thin layer.
* Put the mozzarella on top, and bake for 35 minutes in the 350 degree oven, or until the cheese on top is bubbly and starting to brown.
This dish is nice, because you can do all the prep one day, put it in the fridge, and bake it another day. I recommend using Pyrex or ceramic and putting the dish in the oven during the pre-heat cycle, to prevent temperature shock breaking your glass. (The 35 minutes start once the oven is heated.)
Number of Servings: 8
Recipe submitted by SparkPeople user DYSLEXICALCAPA.
* While the noodles are cooking, brown the meat. Drain/rinse as needed. Pour most of the tomato sauce over the meat, and add seasonings, as needed. You should keep back enough sauce to, with some added water (1/4-1/2 cup), cover the bottom of the dish and the top layer of noodles.
* Pre-heat the oven to 350.
* If you're using frozen vegetables, go ahead and thaw them (cooking as little as possible), and be sure to drain them. I try to keep my broccoli as close to frozen as I can, so it won't over-cook in the oven.
* Mix the ricotta and 2Tbsp of parmesan. I like to throw in some oregano, basil, and garlic powder, as well.
* Cover the bottom of the dish with a thin layer of sauce, add a layer of noodles, add half of the sauce-and-meat mixture, add the spinach, and add the ricotta mixture.
* Repeat, with broccoli in place of the spinach.
* Add a final layer of noodles, and cover with the water-added sauce in a thin layer.
* Put the mozzarella on top, and bake for 35 minutes in the 350 degree oven, or until the cheese on top is bubbly and starting to brown.
This dish is nice, because you can do all the prep one day, put it in the fridge, and bake it another day. I recommend using Pyrex or ceramic and putting the dish in the oven during the pre-heat cycle, to prevent temperature shock breaking your glass. (The 35 minutes start once the oven is heated.)
Number of Servings: 8
Recipe submitted by SparkPeople user DYSLEXICALCAPA.
Nutritional Info Amount Per Serving
- Calories: 455.6
- Total Fat: 20.7 g
- Cholesterol: 64.6 mg
- Sodium: 1,061.5 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 9.0 g
- Protein: 28.2 g