Layers of zesty-seasoned ground beef andtomatoes, tender pasta, and creamy ricotta cheese create a family-pleasingcasserole. Only you need to know that this version is low-fatand provides generous amounts of both vitamin A and calcium.
Recipe: Layers of Lasagna
12 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup finely chopped carrot (1 medium)
2 cloves garlic, minced
1 (15-ounce) can Italian-style tomato sauce
1 (6-ounce) can tomato paste
1/2 cup water
1/4 teaspoon black pepper
9 lasagna noodles (preferably low-carb pasta)
1 beaten egg
1 (15-ounce) carton light ricotta cheese or low-fat cottage cheese,drained
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup grated Parmesan or Romano cheese (1 ounce)
Makes 8 servings.
Nutritional Facts Per Serving (1/8 of recipe):calories 299, total fat: 10g, saturated fat: 5g, cholesterol:73mg, sodium: 514mg, carbohydrate: 28g, fiber: 3g, protein: 25g,vitamin C: 17%, calcium: 39%, iron: 13%, starch: 1.5diabeticexchange, vegetables: .5diabetic exchange, lean meat: 3diabeticexchange
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © Copyright2003 Meredith Corporation. All rights Reserved.
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