No-fuss Beef Lasagna Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean ground beef,
1/4 tsp: Salt,
26 ounce: Prepared spaghetti sauce,
14 1/2 ounce: Canned diced tomatoes, Italian-style, undrained
1/4 tsp: Ground red pepper,
15 ounce: Part-siim ricotta cheese,
1/4 cup: Grated Parmesan cheese,
1: Egg, beaten
10: Uncooked lasagna noodles,
1 1/2 cup: Part-skim mozzarella cheese, (shredded)
Directions:
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
1. 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.
2. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese
and egg.
3. 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.
4. 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.
299 calories per serving
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
uncooked lasagna noodles to save a step.
Preparation and cook time: 65 Minutes
1. 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.
2. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese
and egg.
3. 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.
4. 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.
299 calories per serving
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp