1 lb extra-lean ground beef
1 onion, chopped
1 can [28 oz] stewed chopped tomatoes
1 jar [26 oz] spaghetti sauce
1 pkg [8 oz] lasagna noodles
1 c shredded reduced-fat mozzarella cheese
1 c shredded reduced-fat Cheddar cheese
1 c reduced-fat ricotta cheese
¼ c grated Parmesan cheese
What you do:
Brown the beef and onion in a large skillet, then add the tomatoes and sauce. While the sauce thickens, cook the noodles according to the package directions. Stir together the mozzarella, Cheddar, and ricotta in a medium bowl.
In a 13” X 9” baking dish that’s been coated with nonstick spray, layer half of the meat sauce, followed by half of the noodles and half of the cheese mixture. Then pour half of the remaining meat sauce, followed by the remaining noodles and cheese. Pour the last of the sauce over the top.
Bake for 30 minutes at 375 degrees F. When the lasagna has cooled, top with the Parmesan.
This recipe makes 8 servings.