Healthier LasagnaEn Español (Spanish Version)
Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.
Servings6-8IngredientsMeasuresLasagna noodles1 boxExtra lean ground beef (93% lean) or lean ground turkey1 poundChopped onion½ cupMushrooms, optional8 ouncesSpaghetti sauce (no fat added)1 jarGarlic powder1 teaspoonSalt½ teaspoonDried leaf oregano, crumbled1 teaspoonDried leaf basil, crumbled½ teaspoonPart-skim ricotta cheese1 ½ cupsReduced-fat Montery Jack cheese2 cupsReduced-fat Parmesan cheese¾ cupDirectionsCook lasagna noodles according to package directions; drain and set aside.Preheat oven to 350°F.
In a large skillet, brown beef, onion, and mushrooms.
Don't forget to drain the fat from the meat after you brown it.
Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
In a 2-quart buttered baking dish (about 11x7x2 inches), layer noodles, meat and sauce mixture, 1/3 of the ricotta, Monterey Jack, and Parmesan cheeses. Repeat layers twice.
Use cooking spray instead of butter to grease the dish.
Bake lasagna for 30 minutes or until thoroughly heated and bubbly.Let stand for 8 to 10 minutes before cutting and serving.