Contributed By: bluther
Secrets of Fat-Free Cooking - H Rampello
"Lazy" because you don't cook the noodles before layering. Can be prepared up to a day in advance and refrigerated until time to bake.
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Total Preparation Time: 45 minutes
Ingredients: Beef
Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 8
Origin: Italian
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
12 Lasagna noodles
2 cups Shredded nonfat or reduced-fat mozzarella cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
Filling
15 oz Nonfat ricotta cheese
1 cup Dry curd or nonfat cottage cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
2 tablespoons Finely chopped fresh parsley, or 2 teaspoons dried
Sauce
8 oz 95% lean ground beef or turkey Italian sausage
2 lbs Canned, unsalted tomato sauce
1 lb Canned, unsalted tomatoes, crushed
2 tablespoons Tomato paste
2 cups Sliced fresh mushrooms
1 Medium onion, chopped
1 1/2 teaspoons Crushed fresh garlic
2 1/2 teaspoons Dried Italian seasoning
Preparation
To make the sauce, place the ground meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain off any fat. (If the meat is 95% lean, there will be no fat to drain.)
Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for 25 minutes, or until the vegetables are tender. Set aside.
To make the filling, combine all of the filling ingredients in a large bowl and stir to mix well. Set aside.
To assemble the lasagna, coat a 9 x 13-inch baking pan with nonstick cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise. Allow a little space between the noodles for expansion. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan.)
Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella and sauce layers. Finally, top with the remaining noodles, sauce, Parmesan and mozzarella.
Cover the pan with aluminum foil and bake at 350 for 45 minutes. Remove the foil and bake for 15 additional minutes or until the edges are bubbly and the top is browned. Remove the dish from the oven and let sit for 5 minutes before cutting and serving.
Cook's Notes
Nutrition Information
Calories: 350
;
Total Fat: 12 g
;
Saturated Fat: 6 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 34 g
;
Protein: 26 g
;
Vitamin A: 1184 IU
;
Vitamin C: 19 mg
;
Calcium: 353 mg
;
Sodium: 419 mg
;
Iron: 3 mg
;
Fiber: 3 g