Linda GalyeanS Low Fat Lasagna Recipe

Name: Linda GalyeanS Low Fat Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 32 Ounce Spaghetti sauce with Lean Ground Hamburger; (See attached recipe for Spaghetti Sauce); 1 Package Extra Wide Lasagna Noodles; 1 16-ounce container (2 cups) Low Fat Ricotta Cheese; 1 10-ounce package frozen chopped spinach, thawed, well drained; 1/2 Cup grated Parmesan cheese; 1 Package of grated Low Fat Mozzarella Cheese; Spaghetti Sauce:; 3 Cloves of Garlic, minced; 1 Small onion, chopped; 1/4 Green Bell Pepper, chopped; 1/3 Red Bell Pepper, chopped; 1 8 oz Package of Chopped Mushrooms; 1 16oz Can of Tomato Sauce; 1 8oz Can of Diced Tomatoes; 1 4 oz Small Can of Tomato Paste; 1 Small Package of Lean Ground Beef or Turkey; 1 Sweet Italian pork or Italian turkey Sausage or Links taken out of the casing; 2 Tablespoons of Extra Virgin Olive Oil; 3 Cup of Water; 2 Tablespoons of Dried Italian Seasoning; 1 Tablespoons Fresh Rosemary (Optional); 2 Tablespoons Fresh Basil or One Dried Basil; Salt & Pepper to taste

Servings: persons

1 32 Ounce Spaghetti sauce with Lean Ground Hamburger
(See attached recipe for Spaghetti Sauce)
1 Package Extra Wide Lasagna Noodles
1 16-ounce container (2 cups) Low Fat Ricotta Cheese
1 10-ounce package frozen chopped spinach, thawed, well drained
1/2 Cup grated Parmesan cheese
1 Package of grated Low Fat Mozzarella Cheese
Spaghetti Sauce:
3 Cloves of Garlic, minced
1 Small onion, chopped
1/4 Green Bell Pepper, chopped
1/3 Red Bell Pepper, chopped
1 8 oz Package of Chopped Mushrooms
1 16oz Can of Tomato Sauce
1 8oz Can of Diced Tomatoes
1 4 oz Small Can of Tomato Paste
1 Small Package of Lean Ground Beef or Turkey
1 Sweet Italian pork or Italian turkey Sausage or Links taken out of the casing
2 Tablespoons of Extra Virgin Olive Oil
3 Cup of Water
2 Tablespoons of Dried Italian Seasoning
1 Tablespoons Fresh Rosemary (Optional)
2 Tablespoons Fresh Basil or One Dried Basil
Salt & Pepper to taste

1
Lasagna Instructions:
2
Heat oven to 400 F Cook Lasagna as package directs; drain and dry pasta with paper towels. Combine low fat ricotta cheese, spinach and Parmesan cheese; mix well. I a large Baking dish, layer sauce, lasagna, ricotta mixture and mozzarella cheese; repeat layers, ending with sauce. Bake, uncovered, 35 minutes. Let stand 10 minutes before cutting.
3
Sauce Instructions:
4
In a skillet, Brown meat add Salt & Pepper to taste then drain fat and set a side. In another skillet saute Extra Virgin Olive Oil, Green and Red Bell Peppers, Onions, Mushrooms add salt & pepper to taste and garlic. Combine in a large sauce pan Browned Hamburger and Sauteed vegetables. Stir in all other ingredients; bring to a boil. Reduce heat; simmer uncovered for two hours.
5
REHEAT LASAGNA DIRECTIONS:
6
Unbaked lasagna may be covered, refrigerated overnight and baked, covered, in unpreheated oven at 375 F for 70 minutes. Freeze: Unbaked lasagna may be covered and frozen up to 2 months. Let taw to refrigerator temperature; bake, covered, in unpreheated oven at 375 F for 70 minutes.
7
By: Linda Galyean

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 32 Ounce Spaghetti sauce with Lean Ground Hamburger, (See attached recipe for Spaghetti Sauce), 1 Package Extra Wide Lasagna Noodles, 1 16-ounce container (2 cups) Low Fat Ricotta Cheese, and more.

Yes, Linda GalyeanS Low Fat Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linda GalyeanS Low Fat Lasagna

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Linda GalyeanS Low Fat Lasagna