Impossibly Easy Lasagna Pie

1/2 Pound Extra Lean Ground Beef
1/2 Cup Spaghetti Sauce
1/3 Cup Nonfat Ricotta Cheese
3 Tablespoons Kraft Reduced Fat Parmesan Style Grated Topping
1 Tablespoon Skim Milk
1/2 teaspoon Salt
1 Cup Shredded Fat Free Mozzarella Cheese
1/2 Cup Reduced-Fat Bisquick
1 Cup Skim Milk
3 Egg Whites
Additional Spaghetti Sauce, if desired

Heat oven to 400 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Cook beef in a skillet over medium heat, stirring occasionally, until brown; drain. Stir in 1/2 cup spaghetti sauce; heat until bubbly. Stir together ricotta cheese, Parmesan topping, 1 tablespoon milk and the salt. Spread half of the beef mixture into the pie plate. Drop cheese mixture by spoonfuls onto the beef mixture. Sprinkle with 1/2 cup of the mozzarella cheese. Top with remaining beef mixture. Stir Bisquick, 1 cup milk, and the egg whites until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 2-3 minutes longer or until cheese melts a little. Serve with heated spaghetti sauce, if desired. 

Serves: 6
Per Serving: 228 Calories; 9g Fat (36.1% calories from fat); 19g Protein; 16g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 751mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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