Low-fat Beef Lasagna
| Prep Time: 25 min | Serves: 8 |
| Cooking Time: 40 min | Yield: 8 plate |
A low fat, beef lasagna made with lots of vegetables. Great for using up older vegetables in the fridge.
Ingredients
- 1 Tomatoes
- 3 oz Tomato Paste
- 14 oz Canned Tomatoes, Diced
- 1 1/2 cups Pasta Sauce
- 1 Leek
- 1/2 cup Green Onions
- 1 lb Extra Lean Ground Beef, Cooked
- 15 pieces Oven Ready Lasagna Noodles
- 3 Celery Sticks
- 1 middle size Red Pepper
- 1 cup Mushrooms Raw/sliced
- 7 cloves Fresh Garlic
- 425 g Low-fat Ricotta Cheese
- 1/2 cup Cottage Cheese
- 1 3/4 cups Shredded Mozzarella Cheese
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Basil, Dried
- 1 tbsp Tarragon, Dried
- 2 tbsp Italian Seasoning
Directions
1) Dice leeks, mushrooms, and red pepper. Mince garlic, celery, and green onions. Pre-heat oven to 375 degrees F (190 degrees C).
2) In a frying-pan under medium eat, add ground beef and half the garlic. Drain the ground beef and set aside.
3) In a large sauce pan under medium heat, add olive oil, leeks, mushrooms, red pepper, celery and half the garlic. Cook until they begin to soften.
4) Add pasta sauce, tomatoes, tomato paste, and canned-diced tomatoes to the large sauce pan. Bring to a boil then reduce to low heat. Simmer for 4 minutes.
5) Stir in the ground beef mixture, basil, tarragon, and italian seasoning. Add salt/pepper to taste.
6) In an greased 9x13 inch (or what ever size you have), lay a bottom layer of noodles lengthwise. Spread half of the ricotta and half of the cottage cheese. Cover with half of the meat-sauce. Then add half of the mozzarella cheese. Add another layer of noodles, ricotta and cottage cheese, and meat-sauce. Cover with a layer of noodles and top it off with the rest of the mozzarella cheese. Push down on the top noodles gently to ensure they are in contact with the liquid-rich pasta sauce below.
7) Bake for 25 minutes, cool for 5 minutes before serving.