300-Calorie Healthy Lasagna

Preparation For the Meat Sauce: In a large non-stick saucepan, heat the oil over medium heat, and add the garlic and onions and sauté for 2 to 3 minutes, stirring constantly until soft. Add the tomatoes, ground beef and seasonings, and stir together. Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally. For the Noodles: Lay out your ingredients in preparation for assembly. To reduce the excess moisture in the eggplant slices, spread them on paper towels, sprinkle with 1 teaspoon of salt and let them stand for 15 to 20 minutes. You can skip this step if you like, but eggplant will be more water logged and spongier in texture. To Build the Lasagna: 1. Start with a nonstick 9-inch by 13-inch baking pan (or coat the pan with nonstick cooking spray). 2. Spread 1/2 cup of the sauce in the bottom of the pan. Layer four lasagna noodles evenly. Layer half of the zucchini slices and half of the eggplant slices. Spread the spinach evenly (optional). Spread the ricotta cheese evenly. Sprinkle on 1/2 cup of the shredded mozzarella cheese. 3. Cover with the remaining four lasagna noodles. Spread 1 cup of the sauce over the pan. Layer the rest of the zucchini and eggplant slices. Add the rest of the sauce, spreading it evenly over the pan. Sprinkle the remaining shredded mozzarella on the top. Grate some of the fresh Parmesan cheese over the top (about 3 tablespoons). 4. Cover with foil (spray with cooking spray first) and bake at 350° for 30 minutes. 5. Uncover and bake for an additional 30 minutes until brown and cheese melted and bubbly (check at 25 minutes). Allow the lasagna to rest for 15 minutes before cutting into 12 pieces. Serve. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color This healthy meat lasagna will save you 325 calories Play Video - 4:58