- Vegetable cooking spray
- 1 pound ground round
- 1/2 cup chopped onion
- 1 (30 3/4-ounce) jar no-salt-added spaghetti sauce
- 1 1/2 cups water
- 1/4 teaspoon salt
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 (15-ounce) carton nonfat ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup frozen egg substitute, thawed
- 1 (2-ounce) jar diced pimiento, drained
- 9 lasagna noodles, uncooked
- calories 306
- caloriesfromfat 22 %
- fat 7.5 g
- satfat 2.5 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 26.3 g
- carbohydrate 36.6 g
- fiber 0.0 g
- cholesterol 39 mg
- iron 0.0 mg
- sodium 241 mg
- calcium 0.0 mg
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Cook ground round and onion over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Return meat mixture to skillet. Add spaghetti sauce, water, and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes; set aside.
Drain spinach; press between paper towels. Combine ricotta cheese, 1/2 cup mozzarella cheese, egg substitute, and pimiento; stir in spinach.
Coat a 13- x 9- x 2-inch baking dish with cooking spray. Spoon 1 cup meat mixture into dish. Place 3 uncooked lasagna noodles over meat mixture. Spoon one-third of remaining meat mixture over noodles; top with half of spinach mixture. Place 3 lasagna noodles over spinach mixture; spoon half of remaining beef mixture over noodles. Top with remaining spinach mixture. Top with remaining 3 noodles and remaining meat mixture.
Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes; serve.