Because these individual lasagnas use light cheeses, they are lower in calories and fat than store-bought versions.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
In nonstick skillet, cook ground beef over medium-high heat until no longer pink, about 8 minutes; drain off fat. Crush fennel seeds and oregano. Add to pan along with mushrooms, onion, garlic, half each of the salt and pepper and the hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add tomato paste and tomatoes, breaking up with spoon and scraping up any brown bits. Bring to boil; reduce heat and simmer until sauce is thick enough to mound on spoon, about 15 minutes.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, 7 minutes; drain and lay on damp tea towel. Using scissors, cut each in half crosswise.
In small bowl, combine ricotta cheese, egg, nutmeg and remaining salt and pepper.
Make-Ahead Meal: Spread 1 tbsp (15 mL) sauce in each of 4 metal or foil 5-3/4- x 3-1/4-inch (625 mL) loaf pans. Lay 1 noodle half in each pan. Top each with scant 1/4 cup (50 mL) of the sauce. Spread half of the ricotta cheese mixture over sauce; sprinkle with half of the mozzarella. Cover with second noodle half. Spread each with scant 1/4 cup (50 mL) of the sauce, then remaining ricotta. Top with remaining noodles, sauce and mozzarella. Sprinkle with Parmesan and parsley. Refrigerate until cold. Cover with foil, overwrap in heavy-duty foil and freeze for up to 1 month.
Thaw in refrigerator; remove heavy-duty foil. Bake in 400°F (200°C) oven or toaster oven until cheese is bubbly and knife inserted in centre for 5 seconds feels hot, 30 minutes. Uncover and broil until golden, 3 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1191 mg
- Protein 50 g
- Calories 686.0
- Total fat 30 g
- Cholesterol 150 mg
- Saturated fat 15 g
- Total carbohydrate 55 g
- Iron 44.0
- Folate 44.0
- Calcium 63.0
- Vitamin A 39.0
- Vitamin C 70.0