Ingredients
1 32 Ounce Spaghetti sauce with Lean Ground Hamburger
(See attached recipe for Spaghetti Sauce)
1 Package Extra Wide Lasagna Noodles
1 16-ounce container (2 cups) Low Fat Ricotta Cheese
1 10-ounce package frozen chopped spinach, thawed, well drained
½ Cup grated Parmesan cheese
1 Package of grated Low Fat Mozzarella Cheese
Spaghetti Sauce:
3 Cloves of Garlic, minced
1 Small onion, chopped
¼ Green Bell Pepper, chopped
1/3 Red Bell Pepper, chopped
1 8 oz Package of Chopped Mushrooms
1 16oz Can of Tomato Sauce
1 8oz Can of Diced Tomatoes
1 4 oz Small Can of Tomato Paste
1 Small Package of Lean Ground Beef or Turkey
1 Sweet Italian pork or Italian turkey Sausage or Links taken out of the casing
2 Tablespoons of Extra Virgin Olive Oil
3 Cup of Water
2 Tablespoons of Dried Italian Seasoning
1 Tablespoons Fresh Rosemary (Optional)
2 Tablespoons Fresh Basil or One Dried Basil
Salt & Pepper to taste
Preparation
Lasagna Instructions: Heat oven to 400 F Cook Lasagna as package directs; drain and dry pasta with paper towels. Combine low fat ricotta cheese, spinach and Parmesan cheese; mix well. I a large Baking dish, layer sauce, lasagna, ricotta mixture and mozzarella cheese; repeat layers, ending with sauce. Bake, uncovered, 35 minutes. Let stand 10 minutes before cutting.
Sauce Instructions: In a skillet, Brown meat add Salt & Pepper to taste then drain fat and set a side. In another skillet sauté Extra Virgin Olive Oil, Green and Red Bell Peppers, Onions, Mushrooms add salt & pepper to taste and garlic. Combine in a large sauce pan Browned Hamburger and Sautéed vegetables. Stir in all other ingredients; bring to a boil. Reduce heat; simmer uncovered for two hours.
REHEAT LASAGNA DIRECTIONS:
Unbaked lasagna may be covered, refrigerated overnight and baked, covered, in unpreheated oven at 375 F for 70 minutes. Freeze: Unbaked lasagna may be covered and frozen up to 2 months. Let taw to refrigerator temperature; bake, covered, in unpreheated oven at 375 F for 70 minutes.
By: Linda Galyean
