- 5 min
- 90 min
Submitted by Barbara Day, M.S., R.D
- 1 pound very lean ground beef*
- 2 ½ cups of shredded mozzarella cheese
- 4 cups tomato basil pasta sauce**
- 6 uncooked lasagna noodles (1/2 pound)
- 1 (15-ounce) container of ricotta cheese or low fat ricotta cheese
- ¼ cup of hot water
My family loves lasagna. I like this recipe because it’s very easy to fix. You prepare, put in refrigerator, then pop in the oven.
Per Serving: 475 calories, 34 grams protein, 20 grams of fat, 38 grams of CHO, 4 grams of dietary fiber, 1031 mg sodium.
Brown beef in a large skillet over medium heat until no longer pink. Drain. Stir in pasta sauce. Spread the meat sauce into a 11 X 7 inch baking dish which has been sprayed with no-stick spray. Add ½ of uncooked lasagna noodles. Add ½ of ricotta cheese. Then ½ of the mozzarella cheese. Then repeat: meat sauce, lasagna noodles, ricotta cheese & mozzarella cheese. Slowly pour the ¼ cup hot water around the inside edge of the baking dish. Cover tightly with 2 layers of heavy duty aluminum foil. Bake at 375 degrees for 45 minutes. Uncover & bake for 10 more minutes. Let stand for 10 minutes before serving.
*Could substitute ground turkey, chicken or sausage.
**Could substitute tomato pasta sauce with white alfredo sauce.
1 pound very lean ground beef*
tomato basil pasta sauce**
1 (15-ounce) container of ricotta cheese or low fat ricotta cheese
shredded mozzarella cheese
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.