For 12 grams of fat and 335 calories per serving, prepare this recipe with lean ground beef, fat-free ricotta cheese and reduced-fat Monterey Jack cheese.
Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours or freeze up to two months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.
Accompany lasagna with a frosty glass of lemonade garnished with slices of lemons or limes.