Lasagna

Once, many years ago, I was invited by a friend to their grandma's house for dinner. I was lured in with the promise of lasagna, but was in fact served the most ghetto-licious meal ever devised. It was layers of lasagna noodles, unseasoned meat, orange slices of american cheese and KETCHUP.

True story. I still have nightmares about it.

So while this is a heavily modified version of lasagna, altered from my best recipe for carb control and affordability, at least it's not a soul killing abomination.

You've gotta have a rockin' sauce. It's so easy to make good sauce, there is no reason not to. Just brown some lean ground beef and a little bit of italian sausage, add onions, mushrooms and garlic. Throw in a few cans of diced tomatoes, one can of tomato sauce, salt, pepper, oregano, basil, marjoram or any other italian-y sounding herbs you have. Simmer till the tomatoes break down.

I use slices of zucchini (or eggplant) instead of noodles, just bake them on a cookie sheet till they're tender. Mix up some ricotta cheese with two beaten eggs and grate up some mozzarella for the all important cheese layer.

(Mozzarella cheese is not terribly fattening at about 80 calories for 1/3 cup. I use low fat ricotta as well.)

Layer all that stuff in a baking dish and bake it at 400 degrees for about 45 minutes.