POTATO SALAD ALTERNATIVES RECIPES

Name: Skinny Lasagna
Prep time: 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Italian
Ingredients: 9 uncooked lasagna noodles; 1 lb extra-lean (at least 90%) ground beef; 2 cloves garlic, finely chopped; 1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce; 1/8 teaspoon ground red pepper (cayenne); 1 1/2 teaspoons dried basil leaves; 1 egg; 1 container (15 oz) reduced-fat ricotta cheese; 2 cups shredded reduced-fat mozzarella cheese (8 oz); 1/3 cup shredded Parmesan cheese

SKINNY LASAGNA RECIPE - BETTYCROCKER.COM

Skinny Lasagna Recipe - BettyCrocker.com image

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!

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

Ingredients

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
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.
Heat oven to 350°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.
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 240 , CarbohydrateContent 21 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 5 g, TransFatContent 0 g

SKINNY LASAGNA RECIPE - BETTYCROCKER.COM

Skinny Lasagna Recipe - BettyCrocker.com image

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!

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

Ingredients

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
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.
Heat oven to 350°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.
Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

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