Ingredients for Skinny Lasagna
- Ground Sirloin
- Mushroom
- 1 medium onion, chopped
- Garlic Cloves
- Stewed Tomatoes
- 15 oz can tomato sauce
- 1 teaspoon sugar
- Dried Basil
- Dried Oregano
- Fennel Seed
- 1/2 teaspoon black pepper
- Red Pepper
- 2 large egg whites
- Skim Milk Ricotta Cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
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How to Make Skinny Lasagna
- Brown the ground beef, mushrooms, onion, and garlic in a large skillet over medium-high heat. Drain off any excess grease.
- Stir in the undrained crushed tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 35 minutes, stirring occasionally, until thickened.
- In a medium bowl, whisk together the egg whites, ricotta cheese, and 1/4 cup of the Parmesan cheese.
- Cook lasagna noodles according to package directions. Drain, rinse with cold water, and set aside.
- Preheat oven to 350°F (175°C). Lightly grease an 11x7x2 inch baking dish.
- Layer 3 lasagna noodles in the bottom of the prepared baking dish.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with half of the meat sauce and half of the mozzarella cheese.
- Repeat layers: noodles, ricotta mixture, meat sauce. Do not add mozzarella to this layer.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
- Bake for 35 minutes.
- Remove from oven and sprinkle with the remaining mozzarella cheese.
- Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
39g
Fat
41g
Carbs
11g
