Healthified Lasagna

By dette

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite—it lost the fat but not the flavor! 12 servings

Ingredients

• uncooked lasagna noodles
• 1 lb extra-lean (at least 90%) ground beef
• 2 cloves garlic, finely chopped
• 1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
• 1/8 teaspoon ground red pepper (cayenne)
• 1 1/2 teaspoons dried basil leaves
• 1 egg
• 1 container (15 oz) reduced-fat ricotta cheese
• 2 cups shredded reduced-fat mozzarella cheese (8 oz)
• 1/3 cup shredded Parmesan cheese

Details

Servings 12
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

Step 2
Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

Step 3
Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.

Step 4
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Information:
Nutrition Information:
1 Serving (1 Serving)Calories 240(Calories from Fat 80),Total Fat 9g(Saturated Fat 4 1/2g,Trans Fat 0g),Cholesterol 60mg;Sodium 400mg;Total Carbohydrate 21g(Dietary Fiber 2g,Sugars 5g),Protein 20g;Percent Daily Value*:Vitamin A 15 %;Vitamin C 2 %;Calcium 25 %;Iron 10 %;Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;2 1/2 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.