Meaty Mushroom Lasagna

We swapped some of the ground beef for umami-rich mushrooms to transform a family favorite into a guilt-free treat with 24% less fat than the traditional.

Ingredients

• 8 oz. ground beef
• 8 oz. mushrooms, chopped
• 2 (15 oz.) cont. part skim ricotta cheese
• 8 oz. part skim mozzarella cheese, grated
• 1 egg
• 2 Tbs. grated Parmesan cheese
• 1 tsp. dried Italian seasoning
• 1 (24 oz.) jar marinara pasta sauce
• 12 oven ready lasagna noodles, from 1 (9 oz.) pkg.
• Fresh basil leaves (optional)

Instructions

1. Heat oven to 375°F. In large nonstick skillet over medium heat, cook beef and mushrooms until beef is no longer pink, stirring occasionally, about 10 min.; drain. Combine ricotta, 1 cup mozzarella, egg, Parmesan, seasoning and ¼ tsp. pepper. Combine sauce and ½ cup water.
2. In 13”x9” baking dish, spread ¾ cup sauce; top with 4 noodles (overlapping slightly), ½ of cheese mixture, ½ of mushroom mixture and ¾ cup sauce. Top with 4 noodles, remaining cheese and mushroom mixture and ¾ cup sauce. Top with remaining noodles and sauce. Coat foil with cooking spray; place coated side down over lasagna. Bake