Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart non-stick baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, mozzarella, cheddar cheese, and Parmesan cheeses. Repeat layers twice.
Make sure the very top layer is sauce and if any pasta is exposed to air, push it down with a fork and cover with just a bit more sauce.
Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Turn off the oven. Remove from oven and top with mozzarella and cheddar cheese. Put this back in the oven still hot, but nolonger on oven for a few minutes. Check it every minute. It should only stay there long enough to melt the cheese. When making dishes that the top layer is non-fat cheese, was when I had problems with it turning rubbery. Doing it this way seems to prevent that. The inner layers will be fine.
Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
CALLMEPRISSI 2/17/07 1:09 P
For a low fat lasanga. Do you guys have any good recipies for that particular dish?
