Ingredients:
3 8-ounce boxes, cooked lasagna noodles
4 teaspoons olive oil
1 pound mushrooms, sliced
2 onions, chopped
¼ cup, finely chopped
1 small carrot, peeled and finely chopped
4 cloves garlic, minced
1 1/2 pounds lean ground beef sirloin
4 cups chopped, canned tomatoes, drained
1 cup red wine
salt to taste
freshly ground black pepper
1/4 teaspoon dried oregano
2 cups low-fat ricotta cheese
¼ cup grated Parmesan cheese

Cooking Instructions:
Heat the oil in a large pan over medium high heat. Add the onion and cook until the onion becomes clear. Add the celery and carrot and cook for 2 minutes more. Add the ground beef, salt and pepper. Brown the beef and drain.

Add the wine and simmer stirring the bottom of the pan to incorporate the browned bits. Add the tomatoes, adjust the heat so that the sauce barely simmers and cook for at least 1 hour. If the mixture gets too dry, add a little water so that it will not burn on the bottom. Let cool and combine with the ricotta cheese. Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are al dente, about 10 minutes, drain and plunge into a cold-water bath. Drain, again and lay the noodles out on paper towels and blot dry. Smear noodles with a thin coating of olive oil.

Preheat the oven to 350. Smear the bottom of a lasagna pan or baking dish with olive oil and line it with a single layer of noodles. Spread a thin coating of meat sauce over the pasta and sprinkle with Parmesan cheese. Cover with another layer of lasagna noodles and repeat the operation until you run out of pasta or filling. Finish with a layer of pasta and sprinkle with the Parmesan and a drizzle of olive oil.

Bake until golden, about 20 to 25 minutes. Let the lasagna stand for 10 minutes before cutting into squares and serving.

Nutrition Facts:
Calories 350
Total Fat 6 grams
Saturated Fat 2 grams