| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Pasta, Ground beef |
8 |
servings |
INGREDIENTS
| 9 |
|
Lasagna noodles |
| 1 |
sm |
Onion; chopped |
| 1 1/2 |
lb |
Ground Beef; 7% fat |
| 16 |
oz |
Spaghetti sauce; Classico Sun Dried Tomato |
| 1 |
ds |
Pepper |
| 1 |
ds |
Dried oregano |
| 1 |
ds |
Italian seasoning |
| 1 1/4 |
c |
Frozen corn; thawed |
| 1 1/4 |
c |
Frozen peas; thawed |
| 2 |
c |
Shredded nonfat mozzarella cheese |
INSTRUCTIONS
1. Cook lasagna noodles according to package directions. Drain.
2. Cook beef in large skillet over medium-high heat until meat is brown,
stirring to separate meat. Drain. Return to pan
3. Add olives and onion. Cook, stirring occasionally, until vegetables are
tender. Add spaghetti sauce and seasonings. Heat through, stirring
occasionally; set aside.
4. Preheat oven to 350°F.
5. Place 3 noodles in bottom of 13x9 inch baking dish. Spread half the beef
mixture over noodles, then half the corn and peas.
6. Repeat layers ending with noodles.
6. Bake lasagne 25 minutes. Sprinkle with cheese; bake 5 minutes more or
until bubbly. Let stand 10 minutes before cutting.
NOTES : Calories: 598.9 (14.6% from fat) Fat: 9.6g Cholesterol: 50mg
Carbohydrate: 86.1g Fiber: 5.2g Sodium: 516mg
Recipe by: Cooking Class
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug
29, 1998, converted by MM_Buster v2.0l.
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