INGREDIENTS:12 lasagne noodles, uncooked
1 lb. ground beef, pork or turkey*
1 medium yellow onion, chopped
2 15-oz. cans tomato sauce
2 Tbsps. red wine vinegar
1/3 cup brown sugar, packed
3 Tbsps. Worcestershire sauce
1 Tbsp. prepared mustard
1 tsp. liquid smoke (optional)
¼ tsp. ground red pepper
1 10-oz. package frozen corn, thawed, reserve ¼ cup
15 oz. part-skim ricotta cheese
½ cup egg substitute
¾ cup shredded low-fat sharp cheddar cheeseDIRECTIONS:1. Cook pasta according to package directions; drain. Spray large skillet with cooking spray and heat over medium heat. Add beef and onion; saute until beef is cooked and onions are soft. Drain well.
2. Combine tomato sauce, water, vinegar, brown sugar, Worcestershire sauce, mustard, smoke flavoring and red pepper in a medium bowl. Add to skillet. Stir in corn. Mix well and simmer for 5-10 minutes, partially covered.
3. Combine ricotta cheese and egg substitute. Preheat over to 350°F. Spread 1 cup of sauce mixture over the bottom of a 13x9 pan that has been coated with cooking spray. Arrange 4 lasagne noodles, lengthwise, over the sauce. Cover the 1 ½ cups of sauce. Spread half the ricotta mixture on top Continue adding layers in this order and cover with remaining sauce.
4. Cover lasagne with foil and bake for 30 minutes. Remove from oven and let stand, covered for 10 minutes. Sprinkle cheese on top. Cover; and let stand 5 minutes, or until cheese melts.
*For a vegetarian lasagna, substitute meat with one 14.5 oz can of navy or great northern beans.SERVINGS:10 servingsFrom:Recipe from the National Pasta