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Looking to trim calories and fat from what you eat? The Oz family transforms the Borgna family lasagna into an Oz-approved meal.
Added to Recipes on Fri 11/22/2013
Makes 12 to 15 servings
1 lb ground beef
Spice mixture (recipe below)
Dash of Worcestershire sauce
1 1/2 cups finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups finely chopped carrots
1/2 cup finely chopped celery
Olive oil to sauté and grease pan
3 tbsp tomato paste
2 (28-oz) cans tomato purée or ground peeled tomatoes
2 eggs, lightly beaten
2 qts ricotta
1/2 cup low-fat mozzarella
fresh parsley, chopped
4 oz no-boil lasagna noodles
2 medium zucchini
1/4 cup freshly grated parmagiano-reggiano, divided
2 tsp dried oregano
1 tsp dried basil
3/4 tsp ground fennel seed
2 tsp garlic powder
2 tsp onion powder
1/2 tsp crushed red-pepper flakes
1 tsp paprika
1/2 tsp brown sugar
1 tsp black pepper
2 tsp iodized salt
Preheat oven to 375°F. In a large, high-sided pan, add a touch of olive oil and sauté ground beef, breaking up large chunks, about 2 minutes. Add spice mixture and a few dashes Worcestershire sauce.
When meat has browned, add onion and garlic; sauté 2 minutes. Add celery, carrots and tomato paste; stir together and allow to rust.
Add tomato sauce and simmer 5 to 10 minutes until slightly thickened and flavoring meat.
In a separate bowl, create ricotta: Combine egg, ricotta, low-moisture mozzarella mixture, 1/2 the parmagiano-reggiano and parsley.
Slice zucchini lengthwise on mandolin and place in strainer with salt to allow some water to come out.
To build: Grease 9"x13" baking dish with olive oil. Layer in a few sheets of pasta to cover the bottom, then layer with meat sauce and ricotta cheese. Start next layer with zucchini slices instead of pasta – repeat layering until dish is full. Sprinkle with grated Parmesan