Low Cal Lasagna

Name: Low Cal Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Ingredients: 12 Lasagna Noodles; 2 Tsp Canola Oil; 1 pound lean ground beef (10% Fat or less); 1 large onion chopped; 2 Large Red Peppers chopped; 4 Cups Zucchini sliced small; Ragu Light Tomato & Basil - 6 cups or two jars 1 1b 7.5 ounces; 1 Cup Ricotta cheese - fat free; 1 Cup Shredded part skim mozzarella cheese; 1/2 C grated pecorino romano cheese

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Minutes to Prepare: 30
Minutes to Cook: 50

Number of Servings: 12

Ingredients

12 Lasagna Noodles2 Tsp Canola Oil1 pound lean ground beef (10% Fat or less)1 large onion, chopped 2 Large Red Peppers, chopped4 Cups Zucchini, sliced small Ragu Light Tomato & Basil - 6 cups or two jars 1 1b 7.5 ounces1 Cup Ricotta cheese - fat free1 Cup Shredded part skim mozzarella cheese1/2 C grated pecorino romano cheese

Directions

Cook noodles according to package directions. Drain and set aside

In large nonstick skillet, heat oil over medium-high heat. Cook onion, pepper, and zucchini until soft. Add beef and cook until brown. Stir in the ragu sauce and simmer for ten minutes.

Preheat oven to 375. in a 9 x 13 casserol dish. Put down four cooked noodles, cover with 1/3 of the sauce, spread in small amounts (tsps) 1/2 cup of ricotta cheese, repeat another layer with four cooked noodles, 13 saucce, and 1/2 cup of reoctta cheese. Put four more cooked noodles and the remaining sauce.

Cover with tin foil and bake 30 minutes. Take off tin foil and spread the mozzarella cheese and pecorino romano cheese over the top. Base anotehr 20 minutes uncovered. Let stand 10 minutes before serving. Cut into 1/12 servings

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user PUGRULE16.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving