As part of a balanced healthy eating plan you can’t neglect carbohydrates all together. There is still a place for carbs. We just don’t need to eat them as much as we do and in the quantities that we do.
So keep these questions in mind when you make this recipe.
What have you eaten this week that may also be carb heavy? Do you need to space out your carb rich meals a little? A little planning and thinking ahead will go a long way towards keeping the excess weight off and the extra calories.
1 lb. ground beef
1 egg, beaten
2-1/2 cups 2% Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) Part Skim Ricotta Cheese or Low fat Ricotta cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 jar (26 oz.) spaghetti sauce
1 cup water
12 Whole Wheat lasagna noodles, uncooked
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice.
Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil. Bake 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.
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