Better Beef Lasagna
I love pasta! This recipe offers a healthier version of classic beef lasagna.
It was so good!
Ellie Krieger is one of my favorite cooks on Food Network.
She has a show called Healthy Appetite.
I love watching her how-to-cook videos online.
She makes every recipe look easy and she always shares great cooking tips.
Check out the link below and watch for yourself.
I also linked her recipe for Lasagna Roll Ups.
It is pretty much the same recipe, just presented differently.
The secret ingredients:
Portobella Mushrooms and Frozen Spinach
Whole Wheat Pasta....try it!
Chop up the mushrooms while you are browning the 95% or more lean ground beef.
Once meat is browned set aside.
Saute mushrooms until all liquid has evaporated.
Meanwhile, mix low fat ricotta cheese, frozen spinach, an egg, salt and pepper and nutmeg together.
Add cooked beef to cooked mushrooms. Stir together.
Add tomato sauce to beef and mushrooms.
Start layering pan.
Sauce on bottom.
Then noodles.
Spinach and ricotta cheese mixture next.
Another layer of noodles.
Top noodles with meat and mushroom mixture.
Repeat all the layers again:
noodles, ricotta mixture, noodles, meat mixture.
Top with sauce and cheese.
(I doubled the amount of sauce for this recipe)
Yummy!
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