Healthy Low Cal Lasagna
November 3, 2020 Julia
Healthy Low Cal Lasagna
| Medium Red Onion | 1 | |
| Olive oil | 1 tsp | |
| Ground Leanbeef | 8 oz | |
| Small Zucchini | 1 | |
| 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 | |
| Egg | 1 | |
| White Balsamic Vinegar | 1 tsp | |
| Spinach | 2 oz | |
| Grated Low Fat Mozzarella | 2 oz | |
| Whole Wheat Lasagna Noodles Cooked | 2 oz |
Healthy Low Cal Lasagna Directions
- Preheat oven to 350°.
- start by cooking noodles according to package directions.
- 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.
- Add garlic; cook 1 minute longer. Drain.
- Stir in pasta sauce, diced tomatoes, Italian seasoning, and pepper; heat through.
- In a small bowl, mix ricotta cheese, spinach, egg, and vinegar.
- Spread meat mixture into baking dish Layer the noodles, ricotta cheese mixture, and mozzarella cheese.
- Repeat layers.
- Top with remaining noodles, meat mixture, and mozzarella cheese.
- Bake, covered, 30 minutes.
- Bake, uncovered, 10-15 minutes longer or until cheese is melted.
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