Terrific Low-Fat Lasagna

Summary
Prep time	45 min
Cook time	1 hr
Source	Brenda Thornton
Yield / serves	6-8 servings
Rating	Very good

Ingredients

• 1 28-oz jar low-fat spaghetti sauce
• 1 16-oz can fat-free chicken stock
• 2 eggs
• 2 garlic cloves, crushed
• 8 oz grated mozzarella
• 2 c low-fat ricotta cheese
• 1/2 lb lean ground beef
• 1 pkg. frozen chopped spinach
• 1 onion, finely chopped
• 1/2 lb sliced fresh mushrooms
• 1/2 t soy sauce
• 1 t balsamic vinegar
• 8 oz lasagna noodles, uncooked
• salt & pepper

Preparation

Preheat oven to 300°.

Lightly oil bottom of baking pan. Stir one cup of chicken stock into spaghetti sauce and set aside. Whisk eggs. Stir in ricotta and one c mozzarella. Add garlic, salt and pepper; set aside.

Brown and drain ground beef; season with salt and pepper. Cook spinach 2/3 of time indicated for the microwave. Saute onion in 1/2 c chicken stock. Cook mushrooms in remaining stock; add soy sauce and vinegar. Simmer until liquid is absorbed.

Mix together beef, spinach, onions and mushrooms.

Build lasagna: layer of sauce, noodles, sauce, 1/3 cheese mixture, 1/3 spinach/beef mixture. Repeat twice, finishing with spinach mixture and remaining sauce.

Bake uncovered for 45 minutes until liquid around edges is absorbed. Sprinkle with remaining mozzarella; bake for 15 minutes more.