Ingredients for Rita's Lasagna
- Veggie Crumbles
- Garlic Clove
- Tomato Paste
- 8 oz cremini mushrooms, sliced
- 28 oz can crushed tomatoes
- Onion
- Parsley Flakes
- Basil
- Thyme
- Oregano
- Mild Salsa
- Fat Free Cottage Cheese
- Mozzarella Cheese
- Lasagna Noodles
- 1/2 cup grated parmesan cheese, for topping
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How to Make Rita's Lasagna
- Brown ground beef (or vegetarian crumbles) and minced garlic in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add sliced mushrooms to the skillet and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, pasta sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, covered.
- If using regular lasagna noodles, cook according to package directions. Rinse with cold water and set aside.
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine ricotta cheese, parmesan cheese, egg, parsley, salt, and pepper.
- Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
- Layer with lasagna noodles, followed by a layer of ricotta mixture and then a layer of meat sauce. Repeat layers until all ingredients are used.
- Top with remaining parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until bubbly and cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
27g
Fat
32g
Carbs
10g
