What's On The Lean Chef Menu?

Low Fat Lasagna

1/2 pound lean/heart-smart minced beef
2 eggs
2 crushed garlic cloves
1 (28 ounce) jar low-fat spaghetti sauce
1 (10 ounce) can fat-free chicken stock
8 ounces grated low-fat mozzarella cheese
2 cups low-fat ricotta cheese
1 onion, diced
1/2 pound sliced fresh mushrooms
1/2 teaspoon soy sauce
1 teaspoon balsamic vinegar
8 ounces lasagna sheets
Salt and pepper to taste

Preheat oven to 350 degrees F (175 Celcius).

Spray baking dish with small amount of oil. Stir one cup of the chicken stock into the spaghetti sauce and set aside. Whisk the eggs. Stir in ricotta cheese and one cup of the mozzarella. Add garlic, salt and pepper and set aside.

Brown the minced beef. Season with salt and pepper.

Sauté onion until it's translucent. Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar. Simmer until all liquid is absorbed. Mix together beef, onions and mushrooms.

Build the lasagna starting with a layer of sauce in the bottom of the pan. Add one layer of the uncooked lasagna sheets followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat twice more, finishing off with the remaining sauce.

Bake uncovered for 45 minutes, until liquid around the edges has been absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes more or until starting to brown.