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Lean Lasagna 2

  • 8servings
  • 458calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 10 lasagna noodles -- uncooked

  3. 1 pound extra-lean ground beef

  4. 1 cup onion -- chopped

  5. 2 cloves garlic -- minced

  6. 3 tablespoons dried parsley flakes

  7. 1 teaspoon salt

  8. 1 teaspoon dried basil leaves

  9. 1 teaspoon dried oregano leaves

  10. 1/2 teaspoon fennel seed

  11. 24 ounces no-salt added tomato sauce

  12. 1 cup light ricotta or cottage cheese

  13. 2 egg whites

  14. 4 ounces shredded mozzarella cheese

  15. 2 tablespoons grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.

  2. Meanwhile, heat oven to 350F degrees. In large skillet, brown ground beef, onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low; simmer 10 minutes, stirring occasionally.

  3. In small bowl, combine ricotta cheese and egg whites; blend well.

  4. Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch baking dish. Top with half of cooked noodles, half of beef mixture and half of ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.

  5. Bake at 350F degrees for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

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