Lasagna with Meat Sauce
Prep Time: 20 minutes
Cooking Time: 50 minutes
This is simple to make and feeds a crowd (or makes great leftovers). Use a deep 9 by 13 inch baking dish at (least 3 inches deep to hold 4 layers). Using no-boil pasta sheets helps cut the prep time and we like the flat ones without the ruffled edges because they look homemade when baked.
1 pound sausage, turkey, or other, casings removed
1 pound ground beef, extra lean
16 sheets lasagna noodles, oven-ready, such as Barilla No Boiling Required
48 ounces marinara sauce, already prepared, jar or deli, such as Barilla Marinara Sauce
16 ounces ricotta cheese, low fat
2 egg(s), large
4 cups cheese, mozzarella, low moisture and part skim milk
1/2 cup parmesan cheese, grated
Coat a deep 9 by 13 inch baking dish with cooking spray. Brown sausage and ground beef in a large skillet and drain off oil. Preheat oven to 375 degrees. Place one cup of marinara sauce in the bottom of the baking dish. Lay 4 dry sheets of no boil pasta in a row on the bottom of the tray, slightly overlapping each one (the pasta will expand to the edges of the pan during cooking), so center the pasta width-wise between the sides of the dish, but spread the filling and sauce all the way to the edge of the baking dish. Mix ricotta cheese and eggs together in a large bowl. Add three cups of the shredded mozzarella and all of the parmesan and mix well. Reserve one cup of mozzarella for the top. Make three equal layers spreading one third of ricotta mixture over pasta sheets, then one third of meat, then 1 and a quarter cups of marinara. Repeat layers. On last layer of pasta, spread with remaining marinara and top with one cup of mozzarella cheese. Cover with foil and bake at 375 degrees in the center of the oven. Bake for approximately 50 minutes. Allow lasagna to rest for 10 minutes before cutting.
Per Serving About: 510 calories, 22 g fat,11 g saturated fat, 0 g trans fat, 42 g protein, 35 g carbohydrates, 3 g dietary fiber, 1180 mg sodium