A lighter version of traditional lasagna that is quick, easy, cheesy, meaty and made in one pan.
Ingredients: 1/2 cup Ricotta Cheese, fat free,1/2 tbsp. garlic minced,1lbs. ground beef, lean (I used 96/4),1/2 cup lite mozzarella cheese, divided,2 oz no bake whole wheat lasgana noodles, broken up,1/3 cup onion, diced,3 cups (1lbs 9 oz jar) Pasta Sauce (I used Whole Foods Roasted Vegetable)
- In a skillet add ground beef, garlic, and onion and cook until beef is no longer pink, breaking up any large chunks.
- Drain the fat.
- Add half the jar pasta sauce to meat mixture; mix until combined. Drop chunks of ricotta cheese over meat and then add lasagna noodles, covering some of it with the meat.
- Add remaining pasta sauce and top with mozzarella cheese. Set burner to low, cover pan with a lid and bake until noodles are soft and cheese is melted; about 15 minutes. Check pasta with a fork.
- Let it cool for a couple of minutes and serve.