LEAN LASAGNA

Lean Lasagna image

Enjoy this herbed lasagna packed with ground beef and three types of cheese - a flavorful dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 14

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Ingredients

10 uncooked lasagna noodles
1 lb. extra-lean ground beef
1 cup chopped onions
2 garlic cloves, minced
3 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon fennel seed
3 (8-oz.) cans no-salt-added tomato sauce
1 cup light ricotta or cottage cheese
2 egg whites
4 oz. (1 cup) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oven to 350°F. 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.
In small bowl, combine ricotta cheese and egg whites; blend well.
Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch (3-quart) 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.
Bake at 350°F. for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g

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