Servings: 9 large or 12 med. size servings
1 lb. lean ground chuck
2 Tbsp. olive oil (or use olive oil cooking spray)
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. chopped (fresh) basil leaves, or dried flakes
1 tsp. table salt (optional)
1/4 tsp black pepper
1-1/2 cups spaghetti sauce
9-12 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna noodles according to package directions. Using two forks or tongs; drape noodles over the edge of a lightly sprayed pan or large greased plate to allow to cool, until ready to use.
In a Dutch oven add olive oil or coat with cooking spray and crumbled meat with garlic powder, onion powder, basil, salt (optional) and pepper. Stir continually, brown the crumbled/seasoned meat fully and then drain in a colander if necessary. Set cooked meat aside to cool.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 x 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until a knife inserted in the center is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9-12 servings.
Karen’s Note: This Italian Meat lasagna can sit 3-4 days in the fridge or up to 6 months in the freezer if covered with plastic wrap, but make sure to remove the plastic wrap and cover with foil prior to cooking. A frozen lasagna will need to thaw in refrigerator for at least a day prior to cooking it as well.