"Healthified" Lasagna
Recipe from Betty Crocker

38% fewer calories, 52% less fat, 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!


Healthified Lasagna

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Servings: 12 servings
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Related Categories: Casseroles, Ground Beef, Lasagna, Low Calorie Dinners, Low Calorie Dinners, Low Carb Pasta, Low Fat Dinners, Low Sodium
 
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Ingredients
  • 9 
    uncooked lasagna noodles
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  • 1   lb
    extra-lean (at least 90%) ground beef
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  • 2  
    cloves garlic, finely chopped
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  • 1   jar (25.5 oz)
    Muir Glen® organic Italian herb pasta sauce
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  • 1/8   teaspoon
    ground red pepper (cayenne)
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  • 1 1/2   teaspoons
    dried basil leaves
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  • 1 
    egg
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  • 1  container (15 oz)
    reduced-fat ricotta cheese
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  • 2   cups
    shredded reduced-fat mozzarella cheese (8 oz)
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  • 1/3   cup
    shredded Parmesan cheese
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Directions
1.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
2.
Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
3.
Heat oven to 350 degrees F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
4.
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Tip:
High Altitude (3500-6500 ft): In step 4, uncover and bake 15 to 20 minutes longer.
Nutrition information
Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 400mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 5g); Protein 20g. Daily Values: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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