Whole Wheat Lasagna with Buffalo

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 11.3 g
  • Cholesterol: 54.9 mg
  • Sodium: 649.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 28.0 g

View full nutritional breakdown of Whole Wheat Lasagna with Buffalo calories by ingredient


Introduction

Using whole wheat pasta provides a protein and fiber punch, while reducing calories. Using whole wheat pasta provides a protein and fiber punch, while reducing calories.
Number of Servings: 12

Ingredients

    Buffalo Meat, 16 oz pacage
    Garlic, 1 clove
    Ricotta Cheese, part skim milk, 15 oz container
    Mozzarella Shredded Cheese, 3 cups + .5 cup
    1 Jar 365 Organic Tomato Basil Pasta Sauce
    6 Hodgson Mill Whole Wheat Lasagna noodles, uncooked
    Parmesan Cheese, grated, 0.5 cup + 2 Tbsp
    Salt, .5 tsp
    Red Wine, 2 fl oz

Directions

Brown buffalo meat in skillet over medium heat. Drain fat. Add garlic and salt to browned meat and cook 1 minute. Add red wine to skillet and let reduce by half. Add 1 jar of pasta sauce to skillet and simmer until flavors meld and sauce is warm - about 5 minutes.

Mix ricotta, 3 cups of the mozzarella and .5 cups grated parmesan. Layer 1/2 cup of the meat sauce on the bottom of a 13X9 baking dish. Layer 3 lasagna noodles followed by 1/2 of the ricotta mix and then another 1/2 cup of the meat sauce. Repeat and top with a final layer of lasagna noodles. Sprinkle remaining .5 cup mozzarella and 2 Tbsp parmesan on top and pour remaining meat sauce on top. Make sure all of the lasagna noodles are covered. Cover with foil and Bake in the oven at 350 for 60 minutes. Remove foil for last 5 minutes of cook time.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SCIWHIZ.