1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim Mozzarella cheese
In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce and water and simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
In a deep (12x10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.
Nutritional Information (Per Serving)
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.