My husband doesn't like Pasta much. However, he does like Lasagna. Most Lasagna's to me can be a little on the "heavy" side. This recipe uses less egg and some reduced fat options. I substitute clove garlic with Lowry's garlic pepper. The Lowry's garlic pepper is delicious in any recipe and isn't so strong. For some reason, real garlic cloves make me sick. I have my family and co-workers use to the Lowry's and they love it as well. In fact, I add it while I am cooking the hamburger meat. Then, go ahead and add right before you put it in the oven.
I love to taste my foods while I am cooking. Good food isn't an exact measurement of ingredients. You need to do a little "dash of this" and a "dash of that" while you cook. Most of our mom's and grandmas didn't use measuring cups or spoons. They dashed and dibbled along the way! That's the Southern way!
Here's the deal on this "skinny" version of Lasagna:
9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef SAVE $
2 Teaspoons, Lowry's Garlic Pepper
1 Jar Organic Bertolli Olive Oil & Garlic Sauce
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried basil leaves
1 container (15 oz) reduced-fat ricotta cheese.
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese