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LOW FAT LASAGNA




Source of Recipe


Marla


List of Ingredients





1 (28 oz.) jar low-fat spaghetti sauce
1 (16 oz.) can fat-free chicken stock
2 eggs
2 crushed garlic cloves
8 oz. grated part-skim mozzarella cheese
2 cups low-fat ricotta cheese
1/2 lb. lean ground beef
1 pkg. frozen chopped spinach
1 finely chopped onion
1/2 lb. sliced fresh mushrooms
1/2 tsp. soy sauce
1 tsp. balsamic vinegar
8 oz. lasagna noodles (*any brand — don't
boil, will cook in oven)
Salt and pepper to taste



Recipe



Preheat oven to 350°F.

Lightly oil bottom of baking pan. Stir one cup of the chicken stock
into the spaghetti sauce and set aside. Whisk the egg. Stir in ricotta
cheese and one cup of the mozzarella. Add garlic, salt and pepper and
set aside.

Brown and drain the ground beef making sure to break it into very
small pieces. Season with salt and pepper. Cook the spinach until it
is half done, approximately two-thirds of the time indicated on the
microwave directions.

Sauté the onion in 1/2 cup chicken stock until it is translucent. Cook
the mushrooms in the remaining 1/2 cup chicken stock adding the soy
sauce and vinegar. Simmer until all liquid is absorbed. Mix together
beef, spinach, onions and mushrooms.

Build the lasagna starting with a layer of sauce in the bottom of the
pan. *Add one layer of the uncooked noodles followed by more sauce,
1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat
two more times, finishing off with the spinach mixture and the
remaining sauce.

Bake uncovered for 45 minutes, until liquid around the edges has been
absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes
more. Serves 10.

356 Calories 14 Grams of fat