Ww Core Lasagne

In a frying pan, cook onion in olive oil until onion is soft (about 5 minutes). Add beef and garlic and cook until meat is browned and crumbly. Drain and discard any fat.

Stir in tomato sauce, tomato paste, water, salt, oregano, basil and pepper. Cover and simmer for 10 minutes to combine flavors.

While sauce is simmering, cook lasagne noodles according to package instructions. Drain noodles and rinse with cold water. (I found "no cook" whole wheat lasagne noodles that can be used dry with no pre-cooking - worked great.).

In a small bowl, combine ricotta with beaten egg.

Spray a 9x13 inch baking dish with cooking spray. Spread a thin layer of sauce over the bottom of the pan.

Arrange 1/3 of the noodles in an even layer over the sauce.

Spread 1/3 of the sauce over noodles.

Dot with 1/3 of the ricotta mixture.

Cover with 1/3 of the mozzarella.

Repeat layering 2 more times.

Sprinkle Parmesan over the top.

(If making ahead, lasagne can be refrigerated at this point).

Bake uncovered at 350 degrees until hot and bubbly (40 to 50 minutes).

Cut into squares. The fat free cheese can be a little tough to cut through - I use a serrated knife and cut slowly.