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ShareLayers of Lasagna
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 299
- Protein(gm): 25
- Carbohydrate(gm): 28
- Fat, total(gm): 10
- Cholesterol(mg): 73
- Saturated fat(gm): 5
- Dietary Fiber, total(gm): 3
- Vitamin A(IU): 2041
- Vitamin C(mg): 10
- Sodium(mg): 514
- Calcium(DV %): 394
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 3
Diabetic Exchanges
- 12 ounces lean ground beef
- 1/2 cup chopped onion (1 medium)
- 1/2 cup finely chopped carrot (1 medium)
- 2 cloves garlic, minced
- 1 15 ounce can Italian-style tomato sauce
- 1 6 ounce can tomato paste
- 1/2 cup water
- 1/4 teaspoon black pepper
- 9 lasagna noodles
- 1 beaten egg
- 1 15 ounce carton light ricotta cheese or low-fat cottage cheese, drained
- Nonstick cooking spray
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- 1/4 cup grated Parmesan or Romano cheese (1 ounce)
1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
4. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.
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