Ingredients Jump to Instructions ↓

  1. 1 package(s) lasagna noodles of choice

  2. 2 tablespoon(s) extra virgin olive oil

  3. 1 pound(s) ground pork or veal

  4. 1/2 cup(s) dry red wine

  5. 2 can(s) stewed tomatoes

  6. 1/3333333333333 cup(s) lo-fat almond milk/plain

  7. 1 1/2 cup(s) ricotta with skim large curd cottage cheese

  8. 1/2 cup(s) fresh basil , chopped

  9. 1/4 cup(s) shredded Regiano Romano cheese

  10. 1 teaspoon(s) Coarse Cracked Pepper

  11. 1/3333333333333 cup(s) shredded part skim mozzarella cheese

  12. 1 teaspoon(s) fresh grated nutmeg

  13. 1/8 teaspoon(s) ground cloves

  14. 1/4 cup(s) Grandmas Molasses

Instructions Jump to Ingredients ↑

  1. Heat large covered sauce pot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and cook until no longer pink, breaking it up with spoon, about 3 minutes. Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in tomatoes and spices/molasses; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in almond milk; simmer 5 minutes.

  3. In bowl, stir ricotta/cottage cheese with basil, R-Romano, and 1 teaspoon coarsely ground black pepper; set aside.

  4. Drain noodles; return to sauce pot. Add meat sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.


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