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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. | |  |
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No-Fuss Beef Lasagna
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Ingredients: |
| 1 |
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pound ground beef |
| 1/4 |
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teaspoon salt |
| 1 |
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jar (26 to 30 ounces) spaghetti sauce |
| 1 |
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can (14-1/2 ounces) Italian-style diced tomatoes, undrained |
| 1/4 |
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teaspoon ground red pepper |
| 1 |
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carton (15 ounces) ricotta cheese |
| 1/4 |
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cup grated Parmesan cheese |
| 1 |
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egg, slightly beaten |
| 10 |
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uncooked lasagna noodles |
| 1-1/2 |
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cups shredded mozzarella cheese |
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Instructions: |
| 1. |
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Heat oven to 375°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper. |
| 2. |
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Combine ricotta cheese, Parmesan cheese and egg in medium bowl. |
| 3. |
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Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce. |
| 4. |
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Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes. |
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| Makes 6 servings |
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| | | | | Nutrition information per serving: 621 calories; 30 g fat (15 g saturated fat; 8 g monounsaturated fat); 132 mg cholesterol; 1233 mg sodium; 48 g carbohydrate; 3.6 g fiber; 40 g protein; 6.7 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.3 mg iron; 21.9 mcg selenium; 5.4 mg zinc. |
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