Moms Awesome Chili
  • 12 uncooked lasagna noodles
  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 2 cartons (15 oz. each) fat-free ricotta cheese
  • 1 egg
  • 1 egg white
  • 1 c. grated Parmesan cheese, divided
  • 1 garlic clove, minced
  • 1 t. dried basil
  • 1/2 t. pepper
  • 1/4 t. ground nutmeg
  • 3 c. (12 oz.) shredded part-skim mozzarella cheese
  • 2 cans (15 oz. each) tomato sauce
  1. Saute the onions in a large pot until they are translucent then add the spices.
  2. In another pan brown the ground beef and small chopped sirloin (flank, London broil)
  3. Add the vegetables and beef to the onions, add the cans of chopped tomatoes, red kidney beans, water, and beef stock, cook on low covered for a minimum of 1hr, then add the brown sugar, molasses, and the red wine. Cook another 1/2 hour to an hour. Can be served immediately or saved for the following day.
  4. Be sure to pair it with lots of sour cream, grated cheese, cilantro, avacado and all your favorite toppings.
I assembled this lasagna the night before I baked it using oven-ready noodles, and it turned out great! I just had to bake it a little longer than the recipe says. I got this recipe from either Taste of Home or Light & Tasty. It's very flavorful, and one piece equals 300 calories and 8 g fat.