Lasagna With A Twist

When you place a piping hot lasagna on the table, you'll have happy diners.  Most everyone loves this hearty Italian casserole.  News On 6 reporter Rick Wells and St. John Dietitian Julie Pryer are ready to "Get Cookin'" on a recipe for a twist on a classic favorite.

Friday, March 7th 2008, 10:03 am

By: News On 6

Ingredients:

1 lb Extra Lean Ground Beef
1 (15 ounce) container fat-free (skim) ricotta cheese
2 cups 2% reduced fat shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
9 cooked (or no boil, oven ready) lasagna noodles
1 to 2 (25.75 ounce) jar pasta Sauce
grated Parmesan cheese

Directions:

1. Brown the ground beef and drain. Mix the tomato sauce of choice with ground beef.
2. Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.
3. Place 3 lasagna noodles in greased 3-quart shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce/beef mixture. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce/beef mixture. Sprinkle with remaining mozzarella cheese.
4.Bake at 400 degrees F for 30 minutes or until hot.
Let stand 10 minutes. Serve with Parmesan cheese

Source: recipe by Julie Pryer RD/LD St. John Medical Center