Lighter Lasagna
12 ingredients
12 steps
Ingredients
- 9 -12 lasagna noodles, cooked (or use the kind you don't have to cook first, just add some extra water to the sauce)
- 12 lb extra lean ground beef, browned and drained
- 1 (27 ounce) jarprepared pasta sauce
- 1 (14 ounce) can stewed tomatoes
- 8 ounces fat-free ricotta cheese
- 8 ounces low-fat firm tofu
- 2 cups grated lowfat mozzarella cheese
- 14 cup grated parmesan cheese
- 2 minced garlic cloves
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 14 teaspoon black pepper
Directions
-
1Preheat oven to 350 degrees.
-
2In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs.
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3Set aside.
-
4In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
-
5Lightly spray a 13 x 9 inch baking dish with nonstick coating.
-
6Place 3-4 noodles in the bottom.
-
7Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture.
-
8Sprinkle with one-third of the mozarella.
-
9Repeat, creating two more layers.
-
10Top with parmesan cheese.
-
11Bake at 350 degrees for 1 hour.
-
12Let stand 10 minutes before serving.
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