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Lasagna
Nb persons: 9
Yield: 3.5 in x 3 in
Preparation time: 45 minutes
Total time: 2 hours 15 minutes
Source: Cooks Illustrated Best Light Recipes
| Sauce: | |
| 5 cups | tomato sauce |
| 1 lb. | low-fat ground beef |
| 1/2 cup | minced fresh basil leaves |
| Mixture: | |
| 1 lb. | fat-free ricotta |
| 8 oz | reduced-fat mozzerella cheese, (about 2 cups) |
| 1 oz | Parmesan cheese, grated, (about 1/2 cup) |
| 1/2 cup | minced fresh basil leaves |
| 1/3 cup | egg whites |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 12 | whole wheat no-boil lasagna noodles |
| Topping: | |
| 4 oz | reduced-fat mozzerella cheese, (about 1 cup) |
One: Sauce: Saute beef. Combine with tomato sauce and basil leaves.
Two: Mix ricotta, 2 cup mozzerella, Parmesan, basil, egg whites, salt and pepper together until combines. Yields 3 cups of filling.
Three: Adjust over rack to the middle position and heat over to 375 degrees farenheit. Spray a 13 in x 9 inch dish with cooking oil. Spread 1 1/2 cups of sauce over bottom of dish.
Four: Lay 3 lasagna noodles on top of the sauce. Place 1/2 cup of the filling on top of each noodle and spread it out evenly over the entire noodle. Spread out 1 cup of sauce over filling. Repeat twice.
Five: Lay 3 noodles on top. Spread the remaining 1 1/2 cup sauce over the noodles and cover edges. Spray foil with cooking oil and cover lasagna.
Six: Place the lasagna on a rimmed baking sheet and bake for 45 minutes. Remove the foil and sprinkle the lasagna evenly with the remaining 1 cup mozzerella. Continue to bake uncovered until cheese is bubbling and slightly browned, 10 to 15 minutes. Cool for 15 minutes.
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