I know, I know… I’m moving from Paleo to South Beach. Well, I still am a HUGE fan of Paleo, but I figure why not add some grains every once in a while. I also did South Beach Diet after I had both my girls and it really helped me lose the weight really fast and I would totally recommend it to anyone!
Oh yeah…. I also made lasagna last night for a friend that just had her baby. I used regular noodles and regular sauce for her. Mine still tastes delicious, I just think sometimes people get weirded out by darker noodles.
Here is what you need:
1 lb. ground beef
1 1/2 jars hunts garlic and herb spaghetti sauce (It’s the ONLY one that doesn’t have added sugar), look at pic below
1 3/4 cups (15 oz container) ricotta (MAKE SURE IT IS PARK SKIM)
2 cups shredded mozzarella, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 tsp ground black pepper
9 pieces Ronzoni Healthy Harvest Lasagna Noodles (I found mine at Wegmans)
All you do is:
Heat oven to 350 degrees.
Brown meat in pan; drain.
Add spaghetti sauce and simmer 10 minutes.
Stir together ricotta cheese, half mozarella, eggs, parsley, salt and pepper.
Pour 1 cup sauce in 9 x 13 baking dish (I feel like I have to add a little more to cover the entire bottom).
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with one cup of sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagna, sauce and cheese filling.
Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese.
Cover with foil.
Bake 45 minutes.
Remove foil; bake additional 10 minutes until hot and bubbly.
Let stand 10 minutes before cutting.
Makes 12 servings!
I got this recipe from the back of the ronzoni healthy harvest box. It’s SUCH a keeper. I really loved it!
About Dana Patterson
I'm an energetic SAHM of two fun little girls! It's never a dull moment with kids 21 months apart. I love life and enjoy cooking, working out and just hanging with my family.