Healthy Low Cal Lasagna
|Medium Red Onion||1|
|Olive oil||1 tsp|
|Ground Leanbeef||8 oz|
|Medium Green Bell Pepper||1/2|
|Pasta Sauce||3 oz|
|Diced Tomatoes||3 oz|
|Garlic Powder||1/2 tsp|
|Italian Seasoning||1/2 tsp|
|Salt and Black Pepper|
|Fat Free Ricotta Cheese||3 oz|
|White Balsamic Vinegar||1 tsp|
|Grated Low Fat Mozzarella||2 oz|
|Whole Wheat Lasagna Noodles Cooked||2 oz|
Healthy Low Cal Lasagna Directions:
1: Preheat oven to 350°.
2: start by cooking noodles according to package directions.
3: Meanwhile, in a large skillet cook beef, zucchini, onion, and green pepper in oil over medium heat until it no longer pink, breaking up into crumbles.
4: Add garlic; cook 1 minute longer. Drain.
5: Stir in pasta sauce, diced tomatoes, Italian seasoning, and pepper; heat through.
6: In a small bowl, mix ricotta cheese, spinach, egg, and vinegar.
7: Spread meat mixture into baking dish Layer the noodles, ricotta cheese mixture, and mozzarella cheese.
8: Repeat layers.
9: Top with remaining noodles, meat mixture, and mozzarella cheese.
10:Bake, covered, 30 minutes.
11:Bake, uncovered, 10-15 minutes longer or until cheese is melted.