Lean Lasagna

 

10

uncooked lasagna noodles

1

lb. extra-lean ground beef

1

cup chopped onions

2

garlic cloves, minced

3

teaspoons dried parsley flakes

1

teaspoon salt

1

teaspoon dried basil leaves

1

teaspoon dried oregano leaves

1/2

teaspoon fennel seed

3

(8-oz.) cans no-salt-added tomato sauce

1

cup light ricotta or cottage cheese

2

egg whites

4

oz. (1 cup) shredded mozzarella cheese

2

tablespoons grated Parmesan cheese

• 1 Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, heat oven to 350°F. In large skillet, brown ground beef, onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• 3 In small bowl, combine ricotta cheese and egg whites; blend well.
• 4 Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch (3-quart) baking dish. Top with half of cooked noodles, half of beef mixture and half of ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.
• 5 Bake at 350°F. for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.