Ingredients
Scale
- 3/4 lb of lean ground beef turkey
- 3/4 medium onion, diced
- 2 garlic cloves minced
- 1 jar of your favorite lower-calorie spaghetti sauce
- small jar of mushrooms
- 1 tsp dried basil
- ½ teaspoon oregano
- 12 oz of your favorite shaped pasta
- 3/4 cup low fat ricotta cheese
- 1/2 cup lowfat mozzarella cheese
- 2 tablespoons grated parmesan cheese
- salt and pepper
Instructions
- Cook pasta according to directions.
- While pasta is cooking, cook the ground meat, onion and garlic together in a large skillet until the meat is no longer pink. Drain off any excess fat.
- Stir in pasta sauce, mushrooms, basil, and oregano.
- Reduce heat and simmer for about 10 minutes.
- Add pasta to skillet and combine well. Add small spoonfuls of ricotta cheese over the pasta mixture.
If you have picky eaters like I do, use the edge of your spatula to gently mix some of the ricotta into the lasagna mixture. (Otherwise, you can leave it in spoonfuls over the top of the lasagna.) - Cover and simmer for another 5 minutes or so. Top with grated mozzarella, parmesan, and pepper.
Serve and Enjoy!