No Boil Lasagna!!

Amazing as it may seem…YES…you can have lasagna.  I discovered Dreamfields Pasta awhile ago and I haven’t used any type of lower carb pasta since. You cannot tell the difference taste wise. I have been wanting to make a lasagna for a minute. I will probably scale down the recipe a bit since it will just be for me to eat. It does freeze well after cooking. this is also a good choice for diabetics. I have never seen a change in my weight loss when eating Dreamfields. Yay for Italian! Check out the website and see all the possibilities…

10 Dreamfields lasagna noodles, uncooked
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese
In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce, tomatoes and water and simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
In a deep (12x10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.
Nutrition information per serving (1/12 of recipe): 321 calories; 20 g protein; 15 g carbohydrates; 15 g fat; 7 g saturated fat; 71 mg cholesterol; 876 mg sodium; 3 g total dietary fiber.


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