My favorite recipe i have tried lately is this Ronzoni Healthy Harvest Lasagna! The recipe was taken straight from the box. It is easy to make and it makes lots which is good for left overs! I love the whole wheat lasagna noodles. I did the lowest sugar sauce i could and got part skim cheese and ricotta.
This is so good, give it a try for a healthier lasagna!
1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monteray Jack cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked
Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of Ronzoni Healthy Harvest Lasagna, sauce and cheese filling. Top with layer of Ronzoni Healthy Harvest Lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Hope y'all have a wonderful Thursday, its almost Friday! Yay!