| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Burt, Wolf |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
lb |
Ground beef |
| 4 |
c |
Prepared spaghetti sauce |
|
|
such as Marinara |
|
|
One, 15-ounce container |
|
|
of part-skim |
|
|
ricotta cheese |
| 1 |
|
Egg, lightly beaten |
| 1 |
|
" instant" or "oven ready" |
|
|
lasagne noodles |
|
|
pre-cooked and dry |
|
|
12 pieces |
| 2 |
c |
Grated Jarlsberg cheese |
| 1 |
|
2 ounces chunk smoked |
|
|
Jarlsberg cheese |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
TO PREPARE THE SAUCE: In a medium skillet over medium heat, heat the
olive oil. Crumble the beef into the skillet and cook, stirring, for
about 5 minutes or until the meat is no longer pink. Add the prepared
sauce and bring to a simmer, then remove from heat and set the sauce
aside. Preheat the oven to 375ø F. In a large mixing bowl, combine
the ricotta cheese with the egg and set aside. TO ASSEMBLE THE
LASAGNE: Spread 1 cup of the sauce in the bottom of a 9-x-13-inch
baking pan. Place 3 pieces of the uncooked lasagne pieces vertically,
down the length of the pan, without them touching (they are pre-cooked
and will expand in the oven). Spread 1/3 of the ricotta cheese mixture
over the lasagne pieces, then 1/3 of the grated Jarlsberg, then 1/2
cup of the remaining sauce. Repeat this procedure 3 times, making sure
that each time you entirely cover the lasagne pieces with sauce and
filling or they will dry out in the oven rather than rehydrate and
become soft. Spread the remaining sauce over the last 3 lasagne
pieces, covering them well. With a vegetable peeler, shave very thin
slices of the smoked cheese and place them over the tomato sauce.
Cover the dish with foil and bake for 30 minutes. Remove the foil and
bake for 15 minutes longer. Remove from oven and let stand 5 minutes
before cutting. Converted by MC_Buster. Per serving: 1592 Calories
(kcal); 138g Total Fat; (79% calories from fat); 81g Protein; 1g
Carbohydrate; 573mg Cholesterol; 364mg Sodium Food Exchanges: 0
Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 Converted
by MM_Buster v2.0n.
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