Lasagne is one of the world’s ultimate comfort foods. It’s got meat, cheese and delicious delicious carbs. Again I have turned to Kraft for the recipe but I decided to take to make it a bit healthier (are you noticing a theme)using some lighter ingredients and whole wheat noodles.
This recipe has noodles cooked right in the sauce, and after doing it this way it would take a very convincing person to convince me to go back to cooking the noodles separately. So much easier. If you want to make it even easier go buy yourself one of those disposable 8×12 roaster/lasagne pans.
Prep: 20 min
Total: 1 hour 50 min
Servings: 12 (1 slice each)
1 lb (450 g)extra lean ground beef
2 1/2 cups part skim mozzarella shredded cheese (divided)
2 cups light ricotta cheese
1/2 cup light Parmesan grated cheese (divided)
1/4 cup fresh parsley, chopped (I used half the amount but dried)
1 Omega Three egg, lightly beaten
1 jar (700ml) calorie reduced pasta sauce
1 1/2 cups water
12 whole wheat lasagne noodles, uncooked
Preheat oven to 350F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
Spread 1 cup of the meat sauce onto the bottom of baking dish; top with layers of 3 lasagne noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining meat sauce. Sprinkle with remaining 1 1/4 cups of mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
Bake 1 hour. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.