Name: Layers of Lasagna
Total time: 1 h 15 min
Ingredients: 12 ounces lean ground beef; ½ cup chopped onion (1 medium); ½ cup finely chopped carrot (1 medium); 2 cloves garlic, minced; 1 (15 ounce) can Italian-style tomato sauce; 1 (6 ounce) can tomato paste; ½ cup water; ¼ teaspoon black pepper; 9 lasagna noodles; 1 beaten egg; 1 (15 ounce) container light ricotta cheese or low-fat cottage cheese, drained; Nonstick cooking spray; 1 cup shredded part-skim mozzarella cheese (4 ounces); ¼ cup grated Parmesan or Romano cheese (1 ounce)

Directions

Step 1

To prepare the sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

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Step 2

Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
Step 3

Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
Step 4

Bake, covered with foil, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

Serving Size: 1/8 casserole

Per Serving:

309 calories; protein 25.5g; carbohydrates 32.9g; dietary fiber 2.9g; sugars 8.8g; fat 8.9g; saturated fat 4.8g; cholesterol 81.2mg; vitamin a iu 2035.1IU; vitamin c 12.9mg; folate 117.1mcg; calcium 261.3mg; iron 3.2mg; magnesium 49.7mg; potassium 685.4mg; sodium 325.9mg.

Exchanges:

3 lean protein, 1 1/2 starch, 1/2 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts