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Preptime: 75 min.Cooktime: 25 min.
Carbs: 48g
Fat: 6g
Fiber: 3g
Protein: 22g
Satfat: 2g
Sodium: 203mg
1 1/2 pounds lasagna noodles
4 teaspoons olive oil, plus a little extra
1 pound mushrooms, sliced
2 onions, chopped
1 rib of celery, finely chopped
1 small carrot, peeled and finely chopped
4 cloves garlic, minced
1 1/2 pounds lean ground beef sirloin
4 cups chopped, canned tomatoes, drained
1 cup whole milk
1 cup red wine
salt to taste
freshly ground black pepper
1/4 teaspoon dried oregano
pinch of nutmeg
2 cups low-fat ricotta cheese
Directions:
1. Heat the oil in a large pan over medium heat. Add the onion and cook until the onion becomes translucent. Add the celery and carrot and cook for 2 minutes more.
2. Add the ground beef, salt and pepper. Break up the meat with a fork and cook just until the meat has lost its raw color.
3. Add the milk and simmer, stirring frequently, until it has almost completely evaporated. Add a pinch of nutmeg.
4. Add the wine and simmer until it has almost completely evaporated. Add the tomatoes, adjust the heat so that the sauce barely simmers and cook for at least 1 hour. If the mixture gets too dry, add a little water so that it will not burn on the bottom. Let cool and combine with the ricotta cheese.
5. Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl of cold water. Cook the lasagna noodles until they are al dente, about 8 to 10 minutes, drain and plunge into cold water. Drain, again and lay the noodles out on paper towels and blot dry. Smear noodles with a thin coating of olive oil.
6. Preheat the oven to 350. Smear the bottom of a lasagna pan or baking dish with butter and line it with a single layer of lasagna noodles. Spread a thin coating of meat sauce over the pasta and sprinkle with Parmesan cheese.
7. Cover with another layer of lasagna noodles and repeat the operation until you run out of pasta or filling. Finish with a layer of pasta and sprinkle with the Parmesan and a drizzle of olive oil.
8. Bake until golden, about 20 to 25 minutes. Let the lasagna stand for 10 minutes before cutting into squares and serving.
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