Macro and Calorie Friendly Lasagna



2 Whole eggs
 1 lb 93/7 Lean Ground Beef
 32 oz Spaghetti Sauce (I used Ragu Meat Flavored)
 32 oz Ricotta Cheese
 3 cups Shredded Part Skim Mozzarella Cheese
 ½ cup Grated Parmesan Cheese
 9 Lasagna Noodles
 2 tsp Dried Parsley
1
(Optional) if you did not buy the 'no cook' lasagna noodle, boil them in a pot of water under mostly cooked.
2
Brown ground beef on stove top. Drain the grease and add spaghetti sauce. Simmer for 5 minutes to warm.
3
In a large bowl, combine 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, 2 eggs, 32 oz ricotta cheese, and dried parsley . Mix well.
4
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 3/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Cover with aluminum foil.
5
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.


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