Ingredients for Barbara's Lean Lasagna
- 1 pound lean ground beef or turkey
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 3 cups spaghetti sauce
- 15 ounces fat-free ricotta cheese
- 8 ounces shredded part-skim mozzarella cheese
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 medium zucchini, sliced 1/4 inch thick
- 1/4 cup grated Parmesan cheese (optional)
- cooking spray
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How to Make Barbara's Lean Lasagna
- Preheat oven to 350°F (175°C).
- Lightly coat two large baking sheets with cooking spray or line with parchment paper.
- Arrange zucchini slices in a single layer on the prepared baking sheets.
- Roast for 15-20 minutes, or until slightly softened.
- Increase oven temperature to 400°F (200°C).
- While zucchini roasts, brown 1 lb ground beef or turkey in a large non-stick skillet over medium-high heat, breaking it up with a spoon.
- Add 1 medium onion, chopped, to the skillet during the last few minutes of cooking the meat.
- Drain off excess grease.
- Stir in 2 1/2 cups your favorite spaghetti sauce, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp garlic powder, 8 oz sliced mushrooms and simmer for 5 minutes.
- Lightly coat a 9x13 inch baking dish with cooking spray.
- Spread 1/2 cup spaghetti sauce evenly across the bottom of the baking dish.
- Layer 1/3 of the roasted zucchini, 1/3 of the ricotta cheese (15 oz container), 1/3 of the meat sauce, and 1/3 of the shredded mozzarella cheese (8 oz).
- Repeat layers twice, ending with mozzarella cheese on top.
- Optionally, sprinkle with grated Parmesan cheese.
- Bake for 45-50 minutes, or until cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
61g
Fat
69g
Carbs
7g
