Tuesday, March 24, 2009
This was Sunday nights dinner.... and there are so many leftovers it will last for another 4 dinners and lunches! But it was well worth it. A healthy way to have lasagna and as long as you stay within the portion, it won't break your diet. I served it with a green salad so that I didn't overeat, since it's sooo good.
1 package of whole wheat lasagna noodles (13.25 oz)
10 oz. lean ground beef
1/4 vidalia onion, chopped
6 oz. sliced mushrooms
1 large bunch of spinach, about 1 cup cooked
15 0z. fat free ricotta cheese
8 oz. part skim mozzarella cheese, divided
4 cups vodka sauce
Cook the lasagna noodles according to the instructions.
Saute the onions for 3-5 minutes. Add in the ground beef and cook until no longer pink. Drain and remove from the pan. Saute the spinach and mushrooms in the same pan until the spinach has wilted. Combine with the meat.
Mix together the cheeses and egg.
Spread a thin layer (about a half cup of the sauce) on the bottom of the pan, then alternate layers of noodles, meat, cheese and 3/4 to 1 cup of sauce, depending on how you like it.
Makes 12 servings, 7 WW points each.