Ingredients:

1lb. extra lean beef (96/4) or ground filet of chicken breast

2 tsp. garlic salt

2 tsp. Italian seasoning

1 tsp. cayenne pepper

1 tsp. onion powder

8 oz. mostaccioli

¼ cup Egg Beaters

1 16 oz. container fat-free ricotta cheese

1 10 oz. package frozen chopped spinach, thawed and squeezed dry

1 cup shredded 2% reduced fat mozzarella

2/3 cup reduced fat grated parmesan cheese

1/3 cup chopped fresh parsley

1 jar reduced fat pasta sauce

1 15 oz. can petite diced tomatoes

4 gloves garlic

2 tsp. sea salt

Preparation Instructions:

1. Cook pasta according to package directions.
2. Brown beef or chicken and season with garlic sale, cayenne pepper, Italian seasoning and onion powder.
3. In a large bowl combine the egg beater, ricotta, spinach, 2/3 cup mozzarella cheese, ½ cup Parmesan cheese, and parsley. Set aside.
4. Drain pasta, stir in browned beef or chicken, tomatoes, sea salt, crushed garlic cloves and 2/3 pasta sauce.
5. Layer ½ pasta mixture in lasagna pan coated with non-stick cooking spray.
6. Top with spinach mixture followed by remaining pasta mixture.
7. Cover with remaining pasta sauce.
8. Cover with aluminum foil and bake for 35 to 40 minutes or until bubbly.
9. Uncover and top with remaining mozzarella and Parmesan cheeses.
10. Cook five minutes longer or until cheese is melted.

Alternative prep method:

1. Cook pasta according to package directions.
2. Brown beef or chicken and season with garlic sale, cayenne pepper, Italian seasoning and onion powder.
3. In a large bowl combine the egg beater, ricotta, spinach, mozzarella cheese, Parmesan cheese, and parsley. Set aside.
4. Drain pasta, stir in browned beef or chicken, tomatoes, sea sale, crushed garlic cloves and pasta sauce.
5. Loosely combine spinach and pasta mixtures and pour into lasagna pan coated with non-stick cooking spray and baked, covered, for 35 to 40 minutes or heat in crock pot, on low, until warm (about 2 ½ hours).

Servings: 8 Nutrition Information: Prepared with extra lean beef, 1/8 pan has 322 calories and 7 grams of fat. Prepared with ground filet of chicken, 1/8 pan has 292 calories and 5 grams of fat.