Healthier Lasagna

When I started to make this recipe, I fully intended to make Skinnytaste's Zucchini Lasagna.  However, I managed to get home from the store without the zucchini, so I had to adapt the recipe for what I had on hand.  It turned out great, and it froze and reheated really well!

Healthier Lasagna
Makes 8 servings

Ingredients:

1 lb 93% lean ground beef
3 cloves garlic
1/2 onion
1 tsp olive oil
Salt and pepper
28 ounce can crushed tomatoes
2 tablespoons fresh basil
15 ounces part-skim ricotta cheese
8 ounces part-skim mozzarella cheese
1/4 cup Parmesan cheese
8 ounces brown rice pasta

Instructions:

1. Brown the meat in a saucepan and season with salt and pepper. At the same time, boil water for the brown rice pasta.  Follow the directions on the package to cook the pasta and then drain.
2. Remove meat from the pan. 
3. Add olive oil to the pan and saute the garlic and onions for about 2 minutes.
4. Return the meat to the pan and add tomatoes and basil.
5. Simmer on low for 30-40 minutes, covered.  The sauce should thicken.
6. Preheat oven to 350 degrees.
7. Mix the drained pasta with the ricotta and Parmesan cheeses.
8. Spray a 9x13 glass baking dish with cooking spray.
9. Spread some of the sauce on the bottom of the baking dish to cover.
8. Layer the pasta and cheese mixture with the sauce mixture.
9. Top with the mozzarella cheese and cover baking dish with foil.
10. Bake 45 minutes covered, then uncover and bake 15 minutes more.

NOTE: If you are following the 21 Day Fix, your measurements are: 1 Red, 1 Yellow, 1 Blue