Healthier Lasagna

Recipe from:

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.

Drain noodles.

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