Linda Galyean’S Low Fat Lasagna

• 1 32 Ounce Spaghetti sauce with Lean Ground Hamburger
• (See attached recipe for Spaghetti Sauce)
• 1 Package Extra Wide Lasagna Noodles
• 1 16-ounce container (2 cups) Low Fat Ricotta Cheese
• 1 10-ounce package frozen chopped spinach, thawed, well drained
• 1/2 Cup grated Parmesan cheese
• 1 Package of grated Low Fat Mozzarella Cheese
• Spaghetti Sauce:
• 3 Cloves of Garlic, minced
• 1 Small onion, chopped
• 1/4 Green Bell Pepper, chopped
• 1/3 Red Bell Pepper, chopped
• 1 8 oz Package of Chopped Mushrooms
• 1 16oz Can of Tomato Sauce
• 1 8oz Can of Diced Tomatoes
• 1 4 oz Small Can of Tomato Paste
• 1 Small Package of Lean Ground Beef or Turkey
• 1 Sweet Italian pork or Italian turkey Sausage or Links taken out of the casing
• 2 Tablespoons of Extra Virgin Olive Oil
• 3 Cup of Water
• 2 Tablespoons of Dried Italian Seasoning
• 1 Tablespoons Fresh Rosemary (Optional)
• 2 Tablespoons Fresh Basil or One Dried Basil
• Salt & Pepper to taste

1. Lasagna Instructions:
2. Heat oven to 400 F Cook Lasagna as package directs; drain and dry pasta with paper towels. Combine low fat ricotta cheese, spinach and Parmesan cheese; mix well. I a large Baking dish, layer sauce, lasagna, ricotta mixture and mozzarella cheese; repeat layers, ending with sauce. Bake, uncovered, 35 minutes. Let stand 10 minutes before cutting.
3. Sauce Instructions:
4. In a skillet, Brown meat add Salt & Pepper to taste then drain fat and set a side. In another skillet saute Extra Virgin Olive Oil, Green and Red Bell Peppers, Onions, Mushrooms add salt & pepper to taste and garlic. Combine in a large sauce pan Browned Hamburger and Sauteed vegetables. Stir in all other ingredients; bring to a boil. Reduce heat; simmer uncovered for two hours.
5. REHEAT LASAGNA DIRECTIONS:
6. Unbaked lasagna may be covered, refrigerated overnight and baked, covered, in unpreheated oven at 375 F for 70 minutes. Freeze: Unbaked lasagna may be covered and frozen up to 2 months. Let taw to refrigerator temperature; bake, covered, in unpreheated oven at 375 F for 70 minutes.
7. By: Linda Galyean

hamburger, noodles, low fat ricotta cheese, parmesan cheese, mozzarella cheese, garlic, onion, ubc, red bell pepper, mushrooms, tomato sauce, tomatoes, tomato paste, ground beef, sweet italian pork, olive oil, water, italian seasoning, fresh rosemary, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/linda-galyean-s-low-fat-lasagna-1233772 (may not work)