Yield: 4-5 servings
-- 1 medium sweet onion, finely chopped
-- 1 garlic clove, minced
-- 1 cup mushrooms, chopped
-- 1 lb. lean ground beef 93/7
-- 1 28 oz. can whole peeled tomatoes, drained and chopped
-- 3/4 cup canned tomato sauce
-- 1 tsp. oregano
-- 1/4 tsp. pepper
-- 1/4 tsp. salt
-- 3 tbsp. fresh parsley, chopped
-- 8 strips lasagna noodles, broken into 4 pieces each and cooked according to package
-- 1/2 cup low fat ricotta cheese
-- 1/2 cup mozzarella cheese, shredded
-- 3 tbsp. parmesan cheese, grated
-- Cook beef in large non-stick skillet over medium heat. When beef is almost brown, add in the onions, mushrooms and garlic and cook until onions are tender. Stir in the tomatoes, tomato sauce, pepper, salt and oregano. Cook for about 5 minutes stirring frequently. When the sauce starts to thicken up, add the chopped parsley.
-- Stir in the cooked noodles into the meat mixture and let it cook for an additional 3-4 minutes. Drop spoonfuls of the ricotta cheese all over the top followed by the mozzarella and parmesan cheese. Cover the skillet without mixing it up and allow the cheese to melt about 3-4 minutes. Uncover and mix the lasagna, then plate while warm. Add more salt to taste.
TIPS: If noodles are done before meat and tomato sauce, place them on wax paper so they don't stick together. If the skillet doesn't have a lid, just add foil to cover the pan.
For more yummy recipes, visit Meagan's blog: A Zesty Bite