Delicious Beefy Lasagna Recipe
My husband is Italian so we make & eat a lot of Italian cuisine. My mother-in-law was born in Italy and immigrated to the US back in the late 1950’s and is a wonderful Italian cook. One of the things she likes to make on a regular basis is some type of lasagna. While I love lasagna it can be packed with a lot of calories and is typically not good for those who are watching their weight.
A few weeks ago the great folks over at Medifast asked me to share this recipe with all of you. What I like about their recipe is that it’s ONLY 340 calories per serving and 7g of fat! The recipe will make 4 servings with a prep time of 30 minutes and a cook time of 30 minutes. The perfect recipe for me to make for my husband and I during the weekends!
Beefy Lasagna Recipe
1 lb 95% lean ground beef (may substitute Morningstar Farms sausage
crumbles)
4 oz low-fat shredded Italian cheese
½ cup 1% cottage cheese
1 cup egg substitute
½ cup white mushrooms, sliced
1 cup fresh bell peppers, diced
15-oz can diced petite tomatoes with basil and oregano
2 Tbsp Parmesan cheese
¼ tsp ground black pepper
10 sprays non-stick cooking spray
¼ tsp Italian seasonings
Preheat oven to 350° F.
Cook ground beef in a non-stick pan. Drain fat and remove beef from the pan. In the same pan, sauté peppers and mushrooms. Return beef to the pan with the peppers and mushrooms; add tomatoes with their juices. Season with pepper and Italian seasonings, heat through.
In a clean non-stick pan sprayed with cooking spray, pour ¼ cup egg substitute and swirl to create a crepe. When the crepe is cooked all the way through, loosen with a spatula and carefully flip it to the other side. Cook a few seconds more. Repeat step 5 to create four crepes.
In a 9″ x 9″ pan, layer the lasagna. Spread beef mixture evenly on the bottom. Sprinkle with one-third of the cottage cheese, a quarter of the shredded cheese, and then sprinkle with Parmesan. Top with a crepe.
Repeat to make three more layers.
Top with any remaining meat or cheese mixture. Bake at 350° F for approximately 30 minutes or until cheese is golden brown.
