My Version of Mamma's Lasagna

My Version of Mamma's Lasagna

SAUCE:

I rarely make sauce. My favorite premade sauce is Bertolli marina, but even the store brand is good.

Ingredients for Lasagna:

• 2 boxes lasagna (I cook extra and make lasagna rolls with the leftover noodles and any leftover meat and ricotta)
• 2 15-ounce Low Fat containers ricotta cheese
• 1 cup grated Romano cheese
• 1 large egg
• 2 cups low fat mozzarella cheese
• Fresh parsley
• Salt and Pepper to taste

Meat Filling:
Since I don't make sauce and meatballs very often, I don't usually have any meat leftover. I buy 1 pound lean hamburger and add Morningstar Crumbles to make the meat go further and cut the fat. I also will add Boca Italian Sausage to the meat mixture to give it flavor. I fry the hamburger with onions, bell peppers, and about a 1/2 cup of sauce. Since the Boca and Morningstar are vegie, I add them after the meat has cooked.

Ricotta Filling:
In a large bowl mix egg, ricotta, salt, pepper, 1/2 cup Romano cheese about 3 tablespoons chopped parsley, and 1/2 cup mozzarella cheese and mix well.

FOR LASAGNA:
Preheat oven to 350°F.
Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes.
Drain and layout on wax paper.
Spread about a 1/2 cup sauce over bottom of 13x9-inch glass baking dish.
Place 5 noodles over sauce, overlapping to fit.
Spread ricotta mixture evenly over noodles.
Sprinkle 1/2 cups mozzarella cheese evenly over ricotta mixture.
Spoon 1/2 - 1 cup sauce over cheese, and spread with spatula to cover.
Repeat layering with 5 noodles and top with meat 1/2 cups mozzarella and 1/2 - 1 cups sauce.
Arrange remaining 5 noodles over sauce.
Spread remaining sauce over noodles.
Sprinkle remainder of mozzarella cheese.
Sprinkle Romano cheese evenly over lasagna.
Cover baking dish with aluminum foil.
Bake lasagna 30 - 45 minutes.
Let lasagna stand 15 minutes before serving.
Buon Appetito