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.
