This recipe is wonderful! My entire family loved it. Dreamfields pasta is a low carb pasta for anyone doing low carb or is a diabetic. Kroger and some H-E-B’s carry it. Otherwise, you can go to their website www.dreamfieldsfood.com (also where recipe came from) and order it. It is a bit pricey for pasta, but then again, stuff like this always is. It’s about $2.50/box.
If you are doing Weight Watchers, then I substitute FF cottage cheese for the ricotta. You can also substitute the cottage cheese if you want to go the cheapest route.
This recipe is for NO BOIL LASAGNA.
10 Dreamfields lasagna noodles, uncooked
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese
1.In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce, tomatoes and water and simmer for 10 minutes.
2.In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
3.In a deep (12×10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
4.Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.