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Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I got this ages ago from Midwest Living magazine. Even my mushroom-hating husband and picky kids like it. It isn't quick, but it's worth it for healthy lasagna.

Ingredients Nutrition

Directions

  1. Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
  2. Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
  3. Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
  4. In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
  5. Cook the lasagna noodles just til tender, drain, and rinse with cold water.
  6. Spray an 11x7x2 inch baking dish with nonstick spray coating.
  7. Arrange 3 of the lasagna noodles in the bottom (trim to fit).
  8. Spread with half of the ricotta mixture.
  9. Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
  10. Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
  11. Sprinkle the remaining 1/4 cup of Parmesan over the top.
  12. Bake 35 minutes at 350 degrees.
  13. Remove and sprinkle with reserved mozzarella.
  14. Return to ove and bake 5-10 minutes more.
  15. Let stand 10 minutes before cutting and serving.
Most Helpful

5 5

My husband and I really enjoyed this lasagna! I especially like the taste of the fennel and the red pepper flakes. I didn't crush the fennel seeds, but they still added a nice flavor.