Ingredients
9 whole wheat lasagna noodles1 pound lean ground beef (90% lean)1 medium zucchini, finely chopped1 medium onion, finely chopped1 medium green pepper, finely chopped3 garlic cloves, minced1 jar (24 ounces) meatless pasta sauce1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained1/2 cup loosely packed basil leaves, chopped2 tablespoons ground flaxseed5 teaspoons Italian seasoning1/4 teaspoon pepper1 carton (15 ounces) fat-free ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 large egg, lightly beaten2 tablespoons white balsamic vinegar2 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a 6-qt. stockpot, cook beef, zucchini, onion and green pepper over medium heat until beef is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in pasta sauce, diced tomatoes, basil, flax, Italian seasoning and pepper; heat though. Drain noodles and rinse in cold water.
In a small bowl, mix ricotta cheese, spinach, egg and vinegar. Spread 1 cup meat mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 2 cups meat mixture, 1-1/4 cups ricotta cheese mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat mixture and mozzarella cheese; sprinkle with Parmesan cheese.
Bake, covered, 30 minutes. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
