SKINNY LASAGNA
I got this ages ago from Midwest Living magazine. Even my mushroom-hating husband and picky kids like it. It isn't quick, but it's worth it for healthy lasagna.
Provided by wife2abadge
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
- Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
- Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
- In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
- Cook the lasagna noodles just til tender, drain, and rinse with cold water.
- Spray an 11x7x2 inch baking dish with nonstick spray coating.
- Arrange 3 of the lasagna noodles in the bottom (trim to fit).
- Spread with half of the ricotta mixture.
- Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
- Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
- Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Bake 35 minutes at 350 degrees.
- Remove and sprinkle with reserved mozzarella.
- Return to ove and bake 5-10 minutes more.
- Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 386.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 60.3, Sodium 918, Carbohydrate 35.1, Fiber 3.4, Sugar 9.8, Protein 26
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