Recipe Details


Number of Servings: 12

Serving Size: 3X3 inch square

Lasagna is always a popular choice for hearty family suppers. To help speed cooking time, use no-cook lasagna noodles instead of regular noodles. They work equally well and don't require any advance cooking--simply line the pan with raw noodles, layer with filling ingredients, cover, and bake.

Name: Amount:
lb lean 90 percent ground beef 1
chopped onion 0.75 cup
garlic cloves, minced 1
canned tomatoes, drained and coarsely chopped 16 oz
tomato paste 12 oz
basil 2 tsp
oregano 1 tsp
salt 1.50 tsp
ncooked lasagna noodles 8 oz
low-fat ricotta cheese 3 cups
chopped fresh parsley 0.25 cup
eggs , or 1/2 cup egg substitute 2
mozzarella cheese, part skim 2 cups
Parmesan cheese 0.33 cup

In a large skillet, brown the beef with the onion and garlic; drain well. Return the mixture to the skillet and add the tomatoes with liquid, the tomato paste, basil, oregano, and salt. Simmer, uncovered, for 30 minutes, stirring occasionally.


Preheat the oven to 350°F. Cook the lasagna noodles according to package directions.


In a small bowl, mix the ricotta cheese, parsley and eggs. Spray a 9x13-inch baking pan with nonstick olive oil-flavored pan spray.


Layer in half the noodles and half the cheese mixture, then the meat sauce, and then the mozzarella. Repeat layers with the remaining ingredients. Sprinkle the top with Parmesan cheese. Bake for 35 to 45 minutes. Let stand 10 minutes before cutting into 12 rectangles (each about 3x3 inches).

Nutritional Information (per serving)
Calories 303
Calories from Fat 96
Total Fat 11g
Saturated Fat 5g
Cholesterol 100mg
Sodium n/a
Potassium n/a
Carbohydrates n/a
Dietary Fiber n/a
Sugars n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange Total