Since we have had a cold spell these past few days here in Northeast Oklahoma, I am sharing with you a dish I find worth turning on the oven for. I have long been a fan of lasagna and my recipe uses lean ground beef and a variety of reduced fat cheeses. It makes a healthier version of lasagna with the same great flavor. Have a great weekend and I hope you stop back by soon to sit a spell!
“Angela’s Crowd-Pleasin’ Lasagna”
8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
1 jar (16 ounce) spaghetti sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 pint light ricotta cheese
1 8 oz. package reduced fat shredded Mozzarella cheese
1/2 cup reduced fat shredded American cheese
1 8 oz. can mushrooms, drained
Preheat oven to 350 degrees. Spray 13 x 9 baking pan with cooking spray. Set aside. Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown ground beef and onion. Drain well. Return beef mixture to skillet. Stir in spaghetti sauce. Add mushrooms, if desired. Stir in garlic powder, salt and Italian seasoning. In baking pan, layer 1/3 of lasagna noodles, 1/3 of meat sauce and 1/3 of ricotta cheese and 1/3 package of Mozzarella cheese. Repeat layers twice. Bake lasagna for 30 minutes. Remove from oven and top with ½ cup American cheese. Bake for an additional 10 minutes. Remove from oven. Cool for 10 minutes before slicing and serving. Serves 6-8. Enjoy!
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