Low Fat Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (28 ounce) jar reduced-fat spaghetti sauce (you choose brand)
• 1 (16 ounce) can fat-free chicken broth
• 2 eggs
• 2 garlic cloves, crushed
• 8 ounces part-skim mozzarella cheese, grated
• 2 cups low-fat ricotta cheese
• 1/2 lb lean ground beef
• 1 (10 ounce) package frozen chopped spinach
• 1 onion, finely chopped
• 1/2 lb fresh mushrooms, sliced
• 1/2 teaspoon soy sauce
• 1 teaspoon balsamic vinegar
• 8 ounces lasagna noodles (*any brand, don't boil, they will cook in oven)
• salt and pepper

Recipe

• 1 preheat oven to 350°f.
• 2 lightly oil bottom of baking pan.
• 3 stir one cup of the chicken stock into the spaghetti sauce and set aside.
• 4 whisk the egg.
• 5 stir in ricotta cheese and one cup of the mozzarella.
• 6 add garlic, salt and pepper and set aside.
• 7 brown and drain the ground beef making sure to break it into very small pieces.
• 8 season with salt and pepper.
• 9 cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• 10 sauté the onion in 1/2 cup chicken stock until it is translucent.
• 11 cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• 12 simmer until all liquid is absorbed.
• 13 mix together beef, spinach, onions and mushrooms.
• 14 build the lasagna starting with a layer of sauce in the bottom of the pan.
• 15 *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.
• 16 repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• 17 bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• 18 sprinkle remaining mozzarella on top and bake for 15 minutes more.
• 19 to freeze: bake, cool, wrap well, and label. freeze up to 2 months. *note: you can assemble and freeze without cooking and cook on the day to be eaten!
• 20 to serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.