Ingredients
Meat Sauce
| 1 lb | (500 g) | extra lean ground beef |
| 1/2 cup | (125 ml) | medium onion, chopped (approximately 1/2 an onion) |
| 1 tsp | (5 ml) | large garlic cloves, minced (approximately 2 cloves) |
| 3 cups | (750 ml) | no salt added tomato sauce |
Cheese Sauce
| 2 tbsp | (30 ml) | unsalted butter, melted |
| 2 tbsp | (30 g) | flour |
| 1/8 tsp | (0.5 ml) | pepper |
| 1 1/2 cups | (375 ml) | milk |
| 1/3 cup | (75 g) | parmesan cheese, shredded |
| 12 | whole wheat lasagna noodles | |
| 2 cups | (500 g) | part-skim mozzarella cheese, shredded |
Directions
- Preheat the oven to 375 F (190 C).
- Brown the first three ingredients for the meat sauce in a pan then add the tomato sauce and stir. Set aside.
- Stir the first four ingredients for the cheese sauce together in a large microwavable bowl. Microwave on high for 1 minute then stir. Microwave again for 2 minutes then stir. Microwave once more for 2 minutes then stir.
- Stir the Parmesan cheese into the cheese sauce. Set aside.
Layer the following three times in a 9×13 pan
- Meat sauce
- Cheese sauce
- Lasagna noodles
- Spread the mozzarella cheese on top of the lasagna.
- Cover the pan with aluminum foil.
- Bake for 45 minutes. Remove foil for the last 5 minutes of baking.
- Let the lasagna set for 5 minutes before cutting.