Lasagna

240 Calories per Serving

SOOOO GOOOOD!!! I absolutely loved this lasagna- it was delish. The prep time for it was a little longer than some of the other meals I've made but I'd say that it was worth it. Also, it makes a TON so there was enough for the hubs and I to both eat it for lunch the next day. I used ground turkey instead of beef- so mine was a little more on the healthy side than this version. The only thing about this is that it makes "12 servings" but does not specify what a serving is. I'd say maybe a serving and a half was what I ate- and it was really filling. Either way though- even if you eat two servings, you're still eating lasagna and only consuming 480 cals which is not bad at all. Try this recipe- it is definitely a good one!

prep time:30 min

start to finish:2 hr 30 min

makes:12 servings

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

1.	Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
2.	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.
3.	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.
4.	Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
High Altitude (3500-6500 ft): In step 4, uncover and bake 15 to 20 minutes longer.

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol60mg; Sodium 400mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 5g); Protein 20g Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com