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Lasagna

1 lb Ground beef; 80% lean
32 oz Spaghetti sauce; zesty
14 1/2 oz Diced tomatoes; undrained
15 oz Part-skim ricotta cheese
1 Egg; well beaten
1/4 c Grated Parmesan cheese
1 ts Dried basil; crushed
6 Lasagna noodles; uncooked
2 c Mozzarella cheese; shredded and divided


Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over medium heat 4 to 6 minutes or until no longer pink, stirring occasionally to break up ground beef into pea-size pieces. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing into beef mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1 cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange remaining noodles in single layer, pressing lightly into beef mixture. Top with remaining beef mixture, spreading evenly to cover noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles are fork tender. Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil tent. Let stand at least 15 minutes before serving.


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