LIGHT AND LAZY LASAGNA

This recipe comes from the Secrets of Fat Free Cooking series by Sandra Woodruff

I have made this in the crock pot as well.  When you get to step D, assemble in your crock pot instead of the 9 X 13 pan.  You may have to break the noodles in different spots to make them fit.  Since everything is already cooked, you only have to turn it to low for an all day cook, or high for a few hours.

Ingredients:

12 lasagna noodles

2 cups shredded nonfat or reduced-fat mozzarella cheese

1/4 cup grated non-fat or reduced fat Parmesan cheese

FILLING:

15 oz. nonfat ricotta cheese

1 cup dry curd or nonfat cottage cheese

1/4 cup grated non-fat or reduced-fat Parmesan cheese

2 TBSP finely chopped fresh parsley OR 2 tsp dried

SAUCE:

8 oz lean ground beef (I usually use 1 lb.)

2 cans (1 lb. each) unsalted tomato sauce

1 can unsalted tomatoes, crushed

2 TBSP tomato paste (sometimes I leave it out)

2 cups sliced fresh mushrooms (I used canned)

1 medium onion, chopped

1 1/2 tsp crushed garlic (I use a huge spoonful out of a jar)

2 1/2 tsp dried Italian seasoning

Directions:

A.  To make the sauce, place the ground meat in a big pot.  Cook over medium heat, stirring to crumble, until the meat is no longer pink.  Drain off any fat.

B.  Add all of the remaining sauce ingredients to the meat, increase the heat to high and bring to a boil.  Reduce the heat to low, cover, and simmer 25 minutes, or until veggies are tender.  Set aside.

C.  Make the filling - combine all filling ingredients in a large bowl and mix well.  Set aside.

D.  To assemble the lasagna:  coat a 9 X 13 pan with nonstick spray.  Spoon 1 cup of the sauce over the bottom of the pan.  Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise.  Allow a little space between noodles for expansion.  You will have to break off the the crosswise noodle to make it fit.

E.  Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella, and 1 1/2 cups of sauce.  Repeat noodles, filling, mozzarella, and sauce layers.  Finally, top with the remaining noodles, sauce, Parmesan, and mozzarella.

F.  Cover the pan with tin foil, and bake at 350 F for 45 minutes.  Remove the foil and bake for 15 more minutes, or until the edges are bubbly and the top is browned.  Remove from oven and let sit for 5 minutes before cutting and serving.

288 cal/serving

1.7 g fat/serving

serves 10