Eat Clean Live Green.com
9 whole wheat lasagna noodles
1 pound ground beef (preferably organic or grass-fed)
5 cups tomato sauce
2 cups low-fat ricotta cheese
1 egg (preferably organic)
2 cups part-skim mozzarella, shredded
Cover 9 whole wheat lasagna noodles with water.
Brown ground beef in a large skillet.
Once browned, add tomato sauce. Combine and bring to a simmer.
Meanwhile, combine ricotta cheese and egg.
Spray a 9×13″ pan with non-stick cooking spray.
Cover the pan with approximately 1 cup of tomato/meat sauce, and cover with 3 noodles.
Layer noodles with 1/2 of the cheese mixture.
Cover again with 1 -2 cups of tomato/meat sauce, noodles and remaining cheese mixture.
Cover again with tomato sauce and add remaining noodles, and cover again with remaining pasta sauce.
Top with 2 cups part-skim mozzarella.
Place lasagna on a baking sheet. Cover with foil and bake at 350* for 45 minutes.
Remove foil and bake for another 15 minutes. Remove from oven and let sit another 15 minutes.
Serves 9. Per serving: approximately 350 calories, 14 g fat, 27 g carbs, 26 g protein