NO-NOODLE LASAGNA

2 lbs. 95% lean ground beef
2 tbsp. olive oil
1 med. onion, diced
1 med. bell pepper, diced
3 crushed garlic cloves
16 oz. tomato sauce
1 sm. can tomato paste
1/2 cup dry red wine
1 tbsp. basil
1 tbsp. oregano
1/2 tsp. fennel seed
1 tsp. crushed red pepper
1/2 cup egg substitute, liquid
2 cups fat-free ricotta cheese
1/4 cup fresh parsley, chopped
1 tsp. salt
1 tsp. black pepper
1 cup mushrooms, sliced thin
2 zucchinis, sliced lengthwise
10 oz. pack. of fresh baby spinach
1 cup fat-free shredded mozzarella
1/2 cup fat-free Parmesan cheese

Preheat oven to 325 degrees F.

Brown the beef in olive oil.

When nearly done, add onions and bell pepper. Saute until the onions begin to soften.

Add garlic and continue until onions are transparent.

Add tomato sauce and paste along with the red wine. Mix well; add seasonings and simmer until thick.

In a separate bowl, mix the egg substitute, ricotta cheese, parsley, salt and pepper; set aside.

Spray a 9 x 13-inch baking dish with fat-free cooking spray. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with ricotta mixture, top with spinach leaves and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheeses.

Bake for 35 to 45 minutes. Cheese should be bubbly and golden brown.

Tips: To reduce sodium, use reduced-sodium tomato and cheese products and omit salt.

VARIATION:

FOR VEGETARIAN LASAGNA:
Substitute ground beef with 2 diced medium tomatoes.

Serves 8
Source: Benefits Pulse, City of Houston