Who does not love lasagna?
This weekend I had a craving for homemade lasagna, but I did not want to consume tons of calories while indulging. I know, I know, eating lasagna means that I am going to devour a great amount of calories, no matter what. However, in my lasagna I added a lot of veggies in my meat sauce, used lighter cheeses, medium ground beef (I drained the fat) and indulged in a portion controlled serving. *Next time, I think I will use ground turkey or no meat at all (maybe when the BF is away).
Check out my recipe and enjoy! : )
Ingredients (and lots of them):
-0.900 kg medium ground beef (a large package)
-1 box of lasagna noodles
-2 cans of pasta sauce (I used four cheese)
-1 bag of four cheese Italiano (28% less fat)
-1 container of Ricotta cheese (light)
-1 small onion
-1 small red, yellow, and orange pepper
-1/2 green pepper
-3 large mushrooms
-2 tbsp garlic
-1 tsp garlic powder
-1/2 tsp pepper
-2 tbsp of fresh grated Parmesan
-1 tsp oregano
-1 tsp basil
-1 tsp parsley
-1 tbsp of pepper flakes
-dash of salt and pepper
-1- Cook noodles according to package directions
-2- Cook beef, add garlic. Once the beef is cooked, add vegetables and pasta sauce and cook until veggies are cooked throughout. *You could even make the sauce in the crock pot if you wanted to.
-3- In a small bowl, mix the ricotta cheese, parsley, dash of salt and pepper, and Parmesan cheese.
-4- Preheat oven to 375°. Spread meat sauce in the bottom of an ungreased baking dish. Layer with noodles, then add ricotta mixture, then grated four-cheese. Repeat layers. Top with sauce and grated cheese.
-5- Bake, covered for 25 minutes. Let stand for 15 minutes or so.
-6- ENJOY : )
Check out my pictures!