I want to preface this with I have simply slightly altered my absolute favorite recipe for homemade lasagna. It comes from Ronzoni Pasta and is on the back of their Healthy Harvest Lasagna Noodles. You may find it here:
It is wonderful with the Ronzoni noodles if you can get them!!
My version is:
9WW Pts+ Yield 8.
INGREDIENTS
9 item(s) uncooked lasagna noodles
3 cups Ragu Light No Sugar Added Tomato & Basil Pasta Sauce
1lb 90% lean ground beef, cooked
1 ½ cups water
1 large egg
15 oz fat-free ricotta cheese
1 cup Mozzarella
8 Tbsp reduced fat parmesan cheese
1-2 tbsp Italian Seasoning
½ tsp salt, ¼ tsp pepper
DIRECTIONS
Heat oven to 350F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10-20 minutes before cutting.
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