Simple Lasagna

Shared by: Rodney

5 Points Per Serving

12 lasagna noodles, uncooked

2 cups shredded reduced fat mozzarella cheese

1/4 cup grated nonfat or reduced fat Parmesan cheese

Filling:

15 ounces nonfat ricotta cheese

1 cup nonfat cottage cheese (I don't like cottage cheese either, so I didn't put it in.....it was wonderful without it.)

1/4 cup grated nonfat or reduced fat Parmesan cheese

2 tablespoons finely chopped parsely, or 2 teaspoons dried

Sauce:

8 ounces 95% lean ground beef (or Morningstar Farms recipe crumbles)

2 16 ounce cans of tomato sauce

1 16 ounce can crushed tomatoes

2 tablespoons tomato paste

1 medium onion, chopped

1 1/2 teaspoons crushed garlic

2 1/2 teaspoons dried Italian seasoning

Sauce: Brown ground beef and drain. Add remaining sauce ingredients to browned ground beef and stir, bring to a boil, reduce heat, cover and simmer for 25 minutes. Set aside. Filling: Combine all of the filling ingredients in a large bowl and stir to mix well. Set aside. Assembly: Coat a 9x13 pain with cooking spray. Spoon 1 cup of the sauce over bottom of pan. Lay 4 uncooked noodles over the bottom of the pain (3 lengthwise and one crosswise). Allow a little space between noodles for expansion. Top noodles with half of the filling mixture, 3/4 cup of mozzarella, and 1 1/2 cups of sauce. Repeat the noodles, filling, mozzarella and sauce layers. Finally top with remaining noodles, sauce, Parmesan and mozzarella. Cover the pain with aluminum foil and bake at 350º F for 45 minutes, remove foil and bake for 15 more minutes or until the edges are bubbly and the top is brown. Remove from oven and let rest for 5 minutes before cutting and serving.

Makes 10 servings consisting of 276 calories, 2 fat, 3 fiber