Low Fat, Healthy Lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 434.7
- Total Fat: 21.1 g
- Cholesterol: 90.9 mg
- Sodium: 853.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 3.1 g
- Protein: 30.8 g
View full nutritional breakdown of Low Fat, Healthy Lasagne calories by ingredient
Introduction
This is easy, healthy and comforting!! This is easy, healthy and comforting!!Number of Servings: 12
Ingredients
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1 lb. Lean Ground Beef
1 C Chopped yellow or white onion
3 cloves Garlic
1/2 Green Pepper seeded and chopped
2 T. Olive Oil
1 C. Sliced Fresh Mushrooms
16 oz. Fat Free Ricotta Cheese
8 oz. Low Fat Cottage Cheese
2 C Grated Fat Free Mozzarella
2 C Mozzarella 2% Fat
2 Large eggs beaten
1 Tsp Oregano
Salt and pepper to taste
32 oz jar Ragu Thick and Chunky Tomato Sauce...Gardenstyle
Directions
Preheat Oven to 375.
Heat olive oil in pan
Brown Ground Beef and toss in onions, peppers, garlic near the end to saute. Add mushrooms and sauce and cover, simmer on low for 15 min. Meanwhile mix ricotta and cottage cheeses and add eggs and oregano and some ground pepper to taste. Take 13x9 glass baking dish or lasagne pan and put one cup of sauce mixture on bottom of pan. Lay out raw lasagne noodles, overlapping slightly. I use Barilla flat thin ones in blue box. On top of noodles add half of cheese mixture, then lay down cooked spinach and brocolli, scattering. Then layer some mozz. Then add more sauce. Then add more noodles and cheese mixture. Add remaining sauce and reserve mozz cheese for last 10 min. of baking time. Cover with foil and bake for 55-60 min. Until bubbling in center. Remove foil, add cheese and bake 10 min. more until all is melted and starting to brown.
Remove from oven. Let sit for 10-15 min. to set up. Cut into 12 pcs. Enjoy with shredded good parmesan and a leafy green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user NEWME841.
Heat olive oil in pan
Brown Ground Beef and toss in onions, peppers, garlic near the end to saute. Add mushrooms and sauce and cover, simmer on low for 15 min. Meanwhile mix ricotta and cottage cheeses and add eggs and oregano and some ground pepper to taste. Take 13x9 glass baking dish or lasagne pan and put one cup of sauce mixture on bottom of pan. Lay out raw lasagne noodles, overlapping slightly. I use Barilla flat thin ones in blue box. On top of noodles add half of cheese mixture, then lay down cooked spinach and brocolli, scattering. Then layer some mozz. Then add more sauce. Then add more noodles and cheese mixture. Add remaining sauce and reserve mozz cheese for last 10 min. of baking time. Cover with foil and bake for 55-60 min. Until bubbling in center. Remove foil, add cheese and bake 10 min. more until all is melted and starting to brown.
Remove from oven. Let sit for 10-15 min. to set up. Cut into 12 pcs. Enjoy with shredded good parmesan and a leafy green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user NEWME841.