Makes 10 Servings
Macros: 306cal, fat 14g, carbs 23g, protein 24g, fibre 3g.
9 uncooked whole wheat or gluten free lasagna noodles
1 lb extra-lean ground beef
1 tbsp minced garlic
1 jar (25 oz) pasta sauce
1/8 teaspoon cayenne pepper (optional)
1 1/2 teaspoons dried basil leaves
1 container (15 oz) reduced-fat ricotta cheese OR dairy free cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz) or dairy free cheese
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain
noodles as directed on package. Place in cold water.
Preheat oven to 350°F.
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, cayenne pepper and 1 teaspoon of the basil. Heat to boiling, stirring
occasionally. Remove from heat.
Place ricotta cheese in a bowl and stir in the 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. 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.