Layers of zesty-seasoned ground beef and tomatoes, tender pasta, and creamy ricotta cheese create a family-pleasing casserole. Only you need to know that this version is low-fat and provides generous amounts of both vitamin A and calcium.

Layers of Lasagna

12 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup finely chopped carrot (1 medium)
2 cloves garlic, minced
1 (15-ounce) can Italian-style tomato sauce
1 (6-ounce) can tomato paste
1/2 cup water
1/4 teaspoon black pepper
9 lasagna noodles (preferably low-carb pasta)
1 beaten egg
1 (15-ounce) carton light ricotta cheese or low-fat cottage cheese, drained
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup grated Parmesan or Romano cheese (1 ounce)

1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
4. Bake, covered, in a 375°F (190°C) oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): calories 299, total fat: 10g, saturated fat: 5g, cholesterol: 73mg, sodium: 514mg, carbohydrate: 28g, fiber: 3g, protein: 25g, vitamin C: 17%, calcium: 39%, iron: 13%, starch: 1.5diabetic exchange, vegetables: .5diabetic exchange, lean meat: 3diabetic exchange

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