Melissa Webb, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a delicious recipe from the 2016 Food & Nutrition Calendar from the University of Kentucky Cooperative Extension Service.  How does a reduced-fat lasagna sound??  Here's how you make it!


Chad Benefield/Townsquare Media
Chad Benefield/Townsquare Media


1 pound extra lean ground beef
4 teaspoons garlic, minced
1 medium onion, diced
1 (48 ounce) jar low-sodium spaghetti sauce
2 cups mushrooms
1 (14.5 ounce) can diced, no-salt-added tomatoes
2 tablespoons Italian seasoning, divided
2 cups shredded mozzarella cheese, divided
16 ounces low-fat ricotta cheese (may use low-fat cottage cheese)
10 ounces frozen spinach, thawed
9 no-cook lasagna noodles (8 ounces, total)


Preheat over to 375 degrees.

In a large skillet over medium-high heat, saute the beef, garlic and onion until the beef browns.  Drain off excess fat.

Add sauce, mushrooms, tomatoes and 1 tablespoon Italian seasoning to ground beef mixture.  Stir to combine.

In a medium bowl, combine 1 cup mozzarella cheese, ricotta cheese and spinach.

In a greased 9-by-13-inch baking dish, add a layer of meat sauce. followed by a layer of noodles and cheese.  Continue layering with remaining ingredients.

Sprinkle remaining mozzarella cheese and Italian seasoning over the top layer of lasagna.

Bake uncovered for 30 minutes.  Uncover and bake an additional 10 to 15 minutes, or until cheese lightly browns.

Serve and ENJOY!

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!

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