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Tips and Tidbits
Yield: 12 servings
303 calories
11 g fat
620 mg sodium
100 mg cholesterol
28 g protein
26 g carbohydrate
Diabetic food exchange:
3 lean meat, 1 1/2 starch |
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Lasagna
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1 pound lean
90 percent ground beef
3/4 cup chopped onion
1 garlic clove, minced
16 ounce can tomatoes, drained and coarsely chopped
12 ounce can tomato paste
2 teaspoons basil
1 teaspoon oregano |
1 teaspoon
salt
8 ounces uncooked lasagna noodles
3 cups low fat ricotta cheese
1/4 cup chopped fresh parsley
2 eggs or 1/2 cup egg substitute
2 cups mozzarella cheese, part skim
1/3 cup Parmesan cheese |
In a
large skillet, brown the beef with the onion and garlic; drain
well. Return the mixture to the skillet and add the tomatoes
with liquid, the tomato paste, basil oregano and salt.
Simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350F.
Cook the lasagna noodles according to package directions. In a
small bowl, mix the ricotta cheese, parsley and eggs.
Spray a 9 x 13 inch baking pan with nonstick olive oil
flavored pan spray. Layer in half the noodles and half the
cheese mixture, then the meat sauce and then the mozzarella.
Repeat layers with the remaining ingredients. Sprinkle the top
with Parmesan cheese.
Bake for 35 to 45 minutes. Let stand 10 minutes before cutting
into 12 rectangles each about 3 x 3 inches. |
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