Low Fat Lasagna
Source of Recipe
Marla
List of Ingredients
1 jar low-fat spaghetti sauce (you choose brand) (28 oz)
1 can fat-free chicken broth (16 oz)
2 eggs
2 clove garlic, crushed
8 oz part-skim mozzarella cheese, grated
2 c low-fat ricotta cheese
1/2 lb lean ground beef
1 pkg frozen chopped spinach
1 onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/2 t soy sauce
1 t balsamic vinegar
8 oz lasagna noodles (don't boil, they will cook in oven)
salt and pepper
Recipe
Preheat oven to 350 degrees 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. Saute 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.
Nutritional information: 319 calories, 14 g fat, 24 g protein,
27 g carbohydrates, 97 mg cholesterol, 677 mg sodium, 3 g fiber.
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