9 lasagna noodles
1 teaspoon fennel seeds 1 teaspoon olive oil
½ pound lean ground beef (7% fat or less) 1 onion, finely chopped
1 red bell pepper, chopped 1 zucchini, chopped
1 (26-ounce) jar marinara sauce 1½ cups fat-free ricotta cheese
½ cup shredded part-skim mozzarella cheese
¼ cup grated Pecorino Romano cheese
- Cook lasagna noodles according to package directions, omitting salt if Drain and rinse noodles. Drain again.
- Put fennel seeds in small skillet and set over medium-low Cook, stirring con- stantly, until seeds are lightly browned and fragrant, about 2 minutes. (Watch carefully as seeds can quickly burn.) Transfer seeds to spice grinder or coffee grinder and grind to powder. (Or pulverize using mortar and pestle.)
- Preheat oven to 375°F.
- Meanwhile, heat oil in large nonstick skil- let over medium-high Add beef, onion, bell pepper, and zucchini. Cook, stirring oc- casionally, until beef is browned and pan juices are evaporated, about 10 minutes. Stir in marinara sauce and ground fennel seeds; bring to boil. Reduce heat and simmer until sauce is slightly thickened, about 10 minutes.
- Spread one-fourth of meat sauce in
9 × 13-inch baking dish. Cover with 3 noodles; spread ½ cup of ricotta on top. Repeat layering twice, ending with meat sauce.
Cover baking dish with foil. Bake 30 min- utes. Remove foil and sprinkle lasagna evenly with mozzarella and Romano. Bake until heat- ed through and cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.
PER SERVING (¹⁄8 OF LASAGNA): 235 grams, 207 Cal, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 767 mg Sod, 18 g Total Carb, 9 g Total Sugar, 3 g Fib, 18 g Prot, 290 mg Calc.
PointsPlus value: 5