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Lean Lasagna

Source of Recipe

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Recipe Introduction

servings 8 points 7

List of Ingredients

10 lasagna noodles, uncooked
1 pound lean ground beef
1 cup onions, choppes
2 garlic cloves, minced
3 teaspoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoom dried oregano leaves
1/2 teaspoon fennel seed
1 (8-oz) can no-salt tomato sauce
1 cup light ricotta or cottage cheese
2 egg whites
1 cup shredded mozzarella cheese
2 tablespoons Parmesan cheese, grated


Recipe

Cook lasagna noodles to desired doneness as directed on package, drain: cover to keep warm

meanwhile, heat oven to 350. In large skillet, brown beef onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low, simmer 10 minutes, stirring occasionally.

In small bowl, combine ricotta cheese and egg whites; blend well.

Spoon and spread 1/4 cup beef mixture into ungreased 13x9 (3-quart) baking dish. Top with half of cooked noodles, half of beef mixture and half ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and parmesan cheeses.

Bake at 350 for 35 to 40 minutes or until hot and bubbly. let stand 10 minutes before serving