Lasagna
Here's a lasagna recipe with healthy ingredient substitutions that you can make at home with your kids.
| Ingredients: | Substitutions: |
|---|---|
| 1 box lasagna noodles | None |
| 1 pound ground beef | 1 pound extra lean ground beef (93% lean) or lean ground turkey |
| 1/2 cup chopped onion | None |
| 8 ounces mushrooms, optional | None |
| 1 jar (about 16 ounces) spaghetti sauce, your favorite | 1 jar spaghetti sauce, low fat or no sugar added |
| 1 teaspoon garlic powder | None |
| 1/2 teaspoon salt | None |
| 1 teaspoon dried leaf oregano, crumbled | None |
| 1/2 teaspoon dried leaf basil, crumbled | None |
| 1 1/2 cups ricotta cheese | 1 1/2 cups part-skim ricotta cheese |
| 2 cups shredded Monterey Jack cheese | 2 cups fat-free or low-fat Monterey Jack cheese |
| 3/4 cup grated Parmesan cheese | 3/4 cup low-fat Parmesan cheese |
Cooking Instructions:
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet, brown beef, onion, and mushrooms.
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
- In a 2-quart baking dish (about 11x7x2 inches) greased with cooking spray, layer 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses.
- Repeat layers twice.
- Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
Note: Don't forget to drain the fat from the meat after you brown it.
