From the ATK Healthy Family Cookbook, this is a modified lasagna with less fat and carbs than traditional lasagna. As usual, no photo due to the quick consumption by 4 hungry men!
This recipe calls for ground chicken, however I used lean ground beef instead.
Ingredients:
2 c. nonfat ricotta cheese (16 oz)
3 c. shredded part-skim mozzarella cheese (12 oz)
1/2 c. grated parmesan cheese (1 oz)
1 c. chopped fresh basil
1 large egg, lightly beaten
Salt and pepper
1 1/2 t. olive oil
1 onion, minced
6 garlic cloves, minced
1/4 t. dried oregano
1/8 t. red pepper flakes
1 lb. ground chicken
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
16 whole wheat lasagna noodles (Or 12 no-boil lasagna noodles)
Directions:
Mix the ricotta, 2 cups of the mozzarella, the parmesan, 1/2 of the basil, egg, and 1/2 teaspoon salt and pepper in a bowl until well-combined. Cover and refrigerate until needed.
Heat the oil in a large Dutch oven (or pot) over medium heat until shimmering. Add the onion and cook until softened about 5 minutes. Stir in the garlic, oregano, and red pepper and cook until fragrant, about 30 seconds.
Add the chicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes. Stir in the tomatoes with their juice and bring to a simmer. Cook, stirring occasionally until the sauce has thickened slightly about 15 minutes. Off the heat, stir in the remaining basil. Season with salt and pepper to taste, cover and set aside until needed.
[skip this next step if using no-boil noodles] -->Meanwhile, bring 6 quarts of water to a boil in a large pot. Stir in the lasagna noodles and 1 T salt and cook, stirring often until almost al dente, but still firm to the bite. Drain and rinse under cold water until cool, Lay pasta out over clean kitchen towels.
Preheat oven to 375. Spread 1 1/2 c. of the meat sauce over the bottom of the baking dish. Place 5 noodles on top of the sauce and spread 1/4 cup of the ricotta mixture evenly down the center of each noodle. Spoon 1 1/2 cups more of the sauce evenly over the ricotta. Repeat this layering two more times.
For the final layer, place the remaining 4 noodles on top, spread the remaining 2 cups of sauce over the noodles, and sprinkle with the remaining cup of mozzarella. Spray some foil with cooking spray and cover the lasagna.
Place the baking dish on a rimmed cookie sheet and bake for 40-45 minutes, until the sauce is bubbling. Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes longer. Let cool 10-20 minutes before serving.
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