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Skinny Lasagna
Skinny Lasagna
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Lightened up Italian favorite with reduced calories, fat, and saturated fat while keeping the delicious flavor intact.
Ingredients:
  • 9 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
Instructions:
  • Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Cook the noodles according to package instructions, then drain and soak in cold water.
  • In a large skillet, cook the beef and garlic until beef is fully cooked and browned; drain any excess fat. Add pasta sauce, ground red pepper, and 1 teaspoon of basil. Bring to a boil, stirring occasionally, then remove from heat.
  • Preheat the oven to 350°F. In a medium bowl, lightly beat the egg and mix in the ricotta cheese and remaining 1/2 teaspoon of basil until well combined. Drain the noodles. Spread about 1/2 cup of the sauce mixture on the bottom of a baking dish. Layer with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture, and 3/4 cup of mozzarella cheese. Repeat the layers once more. Top with the remaining noodles, sauce, and mozzarella cheese, then sprinkle with Parmesan cheese. Grease a 15-inch piece of foil with cooking spray and cover the lasagna with it before baking.
  • Bake uncovered for an additional 10 to 15 minutes until bubbly. Allow to rest for 10 minutes before serving.

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