Chef Michael's American Lasagna (healthy version)
Makes 15 portions
1 1/2 pounds 95% lean ground beef
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons chopped dried basil
2 teaspoon dried oregano
1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles, whole wheat
1/2 cup egg substitute
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley
1/4 cup fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound part-skim mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of unsalted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, fresh parsley, fresh basil, black pepper and 1/2 teaspoon salt.
Spoon a light coating of sauce on the bottom of the pan. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30-45 minutes until a thermometer in the center reads 165 °. Let stand 10 minutes before serving.
Other modification to further improve:
Reduce the Mozzarella Cheese to 1/2 lb.
Substitute fresh or frozen vegetables for 1/2 of the ricotta cheese.
Eliminate the salt.
