"Mom, the Everyday Athlete" Whole Wheat Lasagna

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Ingredients:
1, 28 ounce can Italian style tomatoes
2, 8 ounce cans tomato sauce
2 teaspoons salt
1 teaspoon pepper
1 ½ teaspoons oregano
½ cup Red wine
1 cup onion, chopped
1 clove garlic, minced
¼ cup olive oil
1 pound lean ground beef
1 pound ricotta cheese, low-fat
1 pound mozzarella cheese, low-fat shredded
1 pound parmesan cheese, low-fat grated
1, 8 ounce package whole wheat lasagna noodles

Directions: Preheat oven to 350°F.

In a large sauce pan, combine tomatoes, tomato sauce, salt, pepper, oregano and Red wine; simmer uncovered.

In a large skillet, sauté onion and garlic in olive oil until onion is transparent. Add ground beef and brown until meat is thoroughly cooked. Drain and add to the simmering sauce. Simmer covered for 2 to 3 hours.

When sauce is done simmering, prepare the lasagna noodles by running them under warm water to “soften” the noodles.

In a 9 x 13 baking dish, layer noodles, meat sauce, ricotta cheese, mozzarella cheese, parmesan cheese; repeat. Bake in oven for about 40 minutes; let stand for 10 minutes, cut into squares and serve with salad and garlic bread.

Nutrition: One serving provides approximately: 540 calories, 40 g protein, 25 g carbohydrates, 3 g fiber, 29 g fat (16 g saturated), 75 mg cholesterol, 52 mcg folate, 3 mg iron and 1754 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

Lynn	8/24/2006 10:12 AM
This is a good recipe to make ahead and freeze. By not having to boil the noodles, it saves so much time and makes it easier to assemble. And don't worry -- the noodles will absorb a alot of the liquid and taste just fine.

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Recipe Details