Ingredients
10
uncooked lasagna noodles
1
lb. extra-lean ground beef
1
cup chopped onions
2
garlic cloves, minced
3
teaspoons dried parsley flakes
1
teaspoon salt
1
teaspoon dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon fennel seed
3
(8-oz.) cans no-salt-added tomato sauce
1
cup light ricotta or cottage cheese
2
egg whites
4
oz. (1 cup) shredded mozzarella cheese
2
tablespoons grated Parmesan cheese
Preparation
Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oven to 350°F. In large skillet, brown ground beef, onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low; simmer 10 minutes, stirring occasionally.
In small bowl, combine ricotta cheese and egg whites; blend well.
Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch (3-quart) baking dish. Top with half of cooked noodles, half of beef mixture and half of ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.
Bake at 350°F. for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.
