It's really cold here in NY, so I decided to make a warm and cozy standard. Lasagna!
My husband, who usually isn't really into lasagna, was raving about this one, so hopefully you like it too!
Here's what you need:
1 1b. lean ground beef
32 oz. spaghetti sauce
1/2 c. tomato juice or water (I used some canned tomatoes that I had left, and it made the sauce nice and thick!)
12 lasagna noodles (cook and set aside. For lower-carb cooking I recommend using Dreamfields Pasta. It tastes great and has a lot less carbs! For a coupon, go to www.dreamfieldsfoods.com)
1 lb Reduced Fat Ricotta Cheese
1/4 c. Parmesan Cheese
8 oz.(2 c.) grated mozzarella cheese
4 eggs
Freshly ground black pepper
1/4-1/2 tsp Oregano
1 pkg (10 oz) frozen spinach (optional)
Cook the pasta and brown the ground beef and drain. Add the spaghetti sauce and tomato juice to the meat. Let simmer, stirring occasionally, while you mix up the cheese mixture.
Thaw and drain spinach. Then, mix it with the ricotta cheese, Parmesan, mozzarella, 4 eggs, black pepper, and oregano. When it's all mixed, you're ready to layer!
Preheat oven to 375.
In a 9x13 pan, place a little bit of sauce, then alternate with layers of lasagna, cheese filling, and meat sauce, ending with lasagna then meat sauce. Sprinkle the top with additional Parmesan cheese.
Cover and bake for 25 minutes. Then, uncover and bake and additional 15-20 minutes.
This is a great meal to make ahead and stick in the fridge if you know you're going to have a busy night. It's so easy to just stick in the oven!
Posts
