“Most lasagnas have too much salt and fat for me, so I came up with this version,” notes Dorothea Rickner of Rochester, New York. “It’s fairly easy to prepare and goes great with a salad and toasted garlic bread.”
Ingredients
2 cups uncooked ziti or small tube pasta
1/2 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
dash pepper
3/4 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
Directions
Cook ziti according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, Italian seasoning, garlic powder and pepper. Cook and stir until heated through, about 3 minutes.
Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish coated with cooking spray. Top with half of the ziti, ricotta cheese and mozzarella cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.
