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Healthier Lasagna

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Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.

Servings and Times

Servings 6-8

Ingredients and Preparation

Ingredients Measures
Lasagna noodles 1 box
Extra lean ground beef (93% lean) or lean ground turkey 1 pound
Chopped onion ½ cup
Mushrooms, optional 8 ounces
Spaghetti sauce (no fat added) 1 jar
Garlic powder 1 teaspoon
Salt ½ teaspoon
Dried leaf oregano, crumbled 1 teaspoon
Dried leaf basil, crumbled ½ teaspoon
Part-skim ricotta cheese 1 ½ cups
Reduced-fat Montery Jack cheese 2 cups
Reduced-fat Parmesan cheese ¾ cup

Directions

  1. Cook lasagna noodles according to package directions; drain and set aside.
  2. Preheat oven to 350°F.
  3. In a large skillet, brown beef, onion, and mushrooms.

    Tip: Don't forget to drain the fat from the meat after you brown it.

  4. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
  5. In a 2-quart buttered baking dish (about 11x7x2 inches), layer noodles, meat and sauce mixture, 1/3 of the ricotta, Monterey Jack, and Parmesan cheeses. Repeat layers twice.

    Tip: Use cooking spray instead of butter to grease the dish.

  6. Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
  7. Let stand for 8 to 10 minutes before cutting and serving.