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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Pasta Vegetables American Oven European Potluck Kid Friendly Italian Lasagna Stove Top Dietary Comfort Food Oamc Freezer Make Ahead Ground Beef Meat Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less

Low Fat Lasagna

This recipe proves that you can eat your favorite italian food without worrying about the fat! It can be made vegetarian by omitting the ground beef, doubling the amount of soy sauce and balsamic vinegar and using vegetable stock instead of chicken stock.

Steps

Preheat oven to 350f.
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.
Saut 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 mi.

Ingredients

reduced-fat spaghetti sauce, fat-free chicken broth, eggs, garlic cloves, part-skim mozzarella cheese, low-fat ricotta cheese, lean ground beef, frozen chopped spinach, onion, fresh mushrooms, soy sauce, balsamic vinegar, lasagna noodles, salt and pepper