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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My modifications on an old classic - easy to put together, and yummy comfort food! Please note the title - beware: less is not more here :) Ingredients:
2 lbs lean ground beef (can use half ground pork) |
3 tablespoons onion powder |
2 garlic cloves, minced |
2 (15 ounce) cans tomato sauce |
1 (12 ounce) can tomato paste |
1 1/2 cups water |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon oregano |
1/2 teaspoon italian seasoning |
1 (8 ounce) package cream cheese (light is fine) |
1 (16 ounce) carton ricotta cheese (fat-free is fine) |
2 eggs or 2 egg substitute |
12 ounces mozzarella cheese, sliced |
1/2 cup grated parmesan cheese |
12 oven-ready lasagna noodles |
Directions:
1. In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
2. Stir in the tomato sauce, paste, water and seasonings.
3. Cover, and simmer, stirring occasionally for 30 minutes.
4. With mixer or food processor, mix the cream cheese, ricotta and eggs.
5. Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
6. Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
7. Add half of the meat sauce, and spread evenly over the noodles.
8. Gently spread the cream cheese/ricotta mixture evenly over the sauce.
9. Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
10. Lay the remaining lasagna noodles on top of this.
11. Top with remaining meat sauce.
12. Sprinkle the Parmesan over the entire casserole.
13. Bake for 25 minutes. Cool 15 minutes before cutting.
14. NOTE: You could divide this into two smaller casseroles and freeze one.
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