Low-Fat Baked Lasagna

• 1 lb. extra lean ground beef
• 1/2 c. chopped onion
• 2 tsp. minced fresh garlic
• 3/4 tsp. fennel seed
• 1 (26 oz.) Healthy Pasta Sauce
• 4 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 8 oz. (9 noodles) lasagna noodles, cooked
• 1 (15 oz.) carton low-fat Ricotta cheese
• 1 (12 oz.) pkg. Healthy Choice fat-free natural shredded Mozzarella cheese
• 2 Tbsp. grated Parmesan cheese

1. Heat oven to 375u0b0.
2. In Dutch oven, cook ground beef, onion, garlic and fennel seed over medium heat until meat is browned. Drain and return to pan.
3. Stir in pasta sauce, basil, oregano and pepper; continue cooking until heated through.
4. In 13 x 9-inch baking dish spray with nonstick cooking spray.
5. Spread 1 cup sauce on bottom of pan.
6. Top with 1/3 lasagna noodles, sauce, Ricotta cheese and Mozzarella cheese.
7. Repeat layering 2 more times. Sprinkle with Parmesan cheese.
8. Cover; bake at 375u0b0 for 35 to 40 minutes or until bubbly.

extra lean ground beef, onion, fresh garlic, fennel seed, pasta sauce, basil, oregano, pepper, noodles, ricotta cheese, healthy choice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631400 (may not work)