| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Casseroles, Main dish, Meats | 12 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/4 | t | Salt |
| 26 | oz | Prepared spaghetti sauce |
| 14 1/2 | oz | Canned diced tomatoes |
| Italian-style undrained | ||
| 1/4 | t | Ground red pepper |
| 15 | oz | Part-skim ricotta cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1 | Egg, beaten | |
| 10 | Uncooked lasagna noodles | |
| 1 1/2 | c | Part-skim mozzarella cheese |
| shredded | ||
| 299 | c | alories per serving Posted to MM-Recipes Digest V4, alories per serving Posted to MM-Recipes Digest V4 #296 by |
INSTRUCTIONS
All-time favorite lasagna just got easier! This one is layered with uncooked lasagna noodles to save a step. Preparation and cook time: 65 Minutes Heat oven to 375 F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef suace. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce. Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 x 3-inch) squares. BobbieB1@aol.com on Nov 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 150
Total Fat: 16.5g
Cholesterol: 68.8mg
Sodium: 568.8mg
Potassium: 475.3mg
Carbohydrates: 35.8g
Fiber: 2.7g
Sugar: 6.6g
Protein: 21.6g