Linda Galyean’S Low Fat Lasagna

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   Lasagna Instructions:

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   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.

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   Sauce Instructions:

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   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.

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   REHEAT LASAGNA DIRECTIONS:

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   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.

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   By: Linda Galyean

* Per serving · 4 servings · Values may vary.