Skinny Lasagna

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 lb ground sirloin
• 1 cup mushroom, sliced
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 (16 ounce) can stewed tomatoes, cut up
• 1 (16 ounce) can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper, crushed
• 2 egg whites, beaten
• 1 cup skim milk ricotta cheese
• 1/2 cup parmesan cheese, grated
• 6 lasagna noodles
• 4 ounces mozzarella cheese, shredded

Recipe

• 1 cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
• 2 stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
• 3 reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
• 4 in a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c parmesan cheese.
• 5 cook the lasagna noodles just til tender, drain, and rinse with cold water.
• 6 spray an 11x7x2 inch baking dish with nonstick spray coating.
• 7 arrange 3 of the lasagna noodles in the bottom (trim to fit).
• 8 spread with half of the ricotta mixture.
• 9 spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
• 10 repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
• 11 sprinkle the remaining 1/4 cup of parmesan over the top.
• 12 bake 35 minutes at 350 degrees.
• 13 remove and sprinkle with reserved mozzarella.
• 14 return to ove and bake 5-10 minutes more.
• 15 let stand 10 minutes before cutting and serving.