Once again this recipe has a "Low Cal" Version and the "All In" version, so those of you trying to cut back can still enjoy what the rest of your family is eating.
"Low Calorie Version" Serves 1: 276 Calories
2 oz ground beef (left overs are perfect, if you have more just add it to the "All In" version to make it Meaty)
1 lb spicy Italian sausage
1 can 26.5 Hunts Pasta Sauce (Hunts in super fresh, and low in calories)
1 1/2 cups chopped mushrooms
15 oz Part Skim Ricotta Cheese
2 tbsp Italian seasoning
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
9 sheets of Ronzoni Wheat Lasagna noodles (Half of the package)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Cook Noodles according to package.
Mix together for "Low Calorie" Version:
2 oz ground beef (If you have not invested in a food scale you should. They sell them at target for $3) (I used the left over ground beef from the Tacos)
2 1/4 tbsp ricotta cheese
1 oz chopped mushrooms
1/4 cup Hunts marinara sauce
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper (If you like it a little spicy)
Drain noodles, reserve 3/4 of a noodle (1 oz) for the "Low Cal" version.
For the "All In" layer noodles, meat sauce, and a little bit of each type of cheese. Repeat until you have used all ingredients.
For the "Low Cal", Cut the 1 oz of noodle into 3 sections. Layer it with Noodle, Sauce, Noodle Sauce, Top with 1 tbsp of mozzarella cheese.
Bake at 375 for 1 hour.
"Low Calorie" Version
"All In" Version served with toasted french bread
The Lineman's Wife
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