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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 367.8
  • Total Fat: 11.0 g
  • Cholesterol: 71.3 mg
  • Sodium: 1,048.8 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 31.8 g

View full nutritional breakdown of Meat & Cheese Lasagna calories by ingredient
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Meat & Cheese Lasagna

Submitted by: MSSBETTYBOOP6

Introduction

this is an american test kitchen recipe from light recipes cook book, I made a few adjustments and its the best this is an american test kitchen recipe from light recipes cook book, I made a few adjustments and its the best
Number of Servings: 10

Ingredients

    SAUCE
    2 29 oz can tomato puree
    1 meduim onion minced
    1 tsp olive oil
    1/2 tsp salt
    6 cloves garlic minced (about 2tbsp)
    2 tblsp tomato paste
    1/4-1/2 tsp red pepper flakes
    1lb ground beef lean (I use 93/7)
    1 cup chicken broth low soduim
    2 bay leaves
    1/8 cup dried basil
    black pepper to taste

    FILLING
    2 cups Low Fat Ricotta Cheese
    3 cups shredded reduced fat mozzarella cheese (set 1 cup aside)
    1/2 cup grated parmesan cheese (1 oz)
    1/8 cup basil dried
    1 egg lightly beaten
    1/2 tsp black pepper
    1/2 tsp salt
    8 oz no boil noodles ( 12 noodles)


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Directions

make sauce ( you can do this a day ahead if prefer it is much better if you do)

IN LARGE PAN HEAT OIL AND SAUTE ONION SALT COVER AND COOK OVER MEDUIM -LOW HEAT ABOUT 8 MINUTES UNCOVER AND ADD GARLIC AND PEPPER FLAKES SAUTE ABOUT 2 MINUTES PUSH ASIDE AND SAUTE TOMATO PASTE ABOUT 2MINUTES THEN COMBINE ALL TOGETHER ADD GROUND BEEF AND COOK UNTIL NO LONGER PINK BUT NOT BROWN ADD THE PUREED TOMATOES BROTH AND BAY LEAVES AND BASIL SIMMER ABOUT 45 MINUTES UNCOVER AND CONTINUE SIMMERING 15 MINUTES UNTIL THICKENED

NOTE: LET COOL AND REFRIDERATE IF USING NEXT DAY OTHERWISE CONTINUE

PREHEAT OVEN 375

MAKE FILLING
MIX RICOTTA, 2 CUPS MOZZARELLA, PARMESAN CHEESE BASIL SALT AND PEPPER TASTE TO ADJUST SEASONING ONCE OK THEN ADD EGG

IN 13 X 9 DISH SPRAY WITH COOKING SPRAY SPREAD ABOUT 1 -1 1/2 CUP SAUCE ON BOTTOM BEGIN TO LAYER AS FOLLOWED

3 lasagne noodles
1/3 cup filling on each noodle spread to combine l
1/3 cup sauce on each noodle spread to combine

repeat steps above ending with noodle

spread remaining sauce should be about 1 1/2 cups over top making sure to cover all noodles

cover with aluminum and bake 45 minutes uncover and sprinkle with remaining 1 cup cheese place back in overn uncovered and continue baking 10- 15 minutes




Number of Servings: 10

Recipe submitted by SparkPeople user MSSBETTYBOOP6.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I have never been so pleased with a lasagna recipe before. I took my own canned tomato sauce, pureed it as directed and added the chicken broth it was delicious. I also cut back on the cheese amount as 3 of us are lactose intolerant and it didn't deteriorate from the taste in the least. Thanks! - 1/21/09

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  • Can't wait to try this! - 11/13/12

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  • Nice, creamy, & rich in flavor! Yum-oh! - 11/6/12

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  • I make several things on the weekends so that during the week dinner time is super easy, and I made this recipe last night and had to try a little of it out of curiosity. It was great! - 6/6/11

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  • This was one of my batch cooking recipes for the weekend. It is a very yummy recipe...even my picky eater son said he liked it a lot! Will be making again (although cooking time was long, it was worth it). - 3/12/11

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  • the best I have ever made, I never have good luck with lasagna.
    Thank you! - 9/7/10

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  • I really liked the recipe. The only complaint I have is serving size. When you have three rows of noodles, it is very difficult to cut 10 serving sizes. Having the serving size as 10 reduces the calorie level to 367, but in reality, you can only cut the lasagna in 9 servings thus increases cal - 3/21/10

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  • I cooked this for dinner last night and it was a huge hit. - 10/26/09

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  • ***** EXCELENTO!! SUPERB, Making it my regular on a monthly basis. I am italian, and this is the easiest recipe ever...thanks so much to all you wonderful people on spark - 9/10/09

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  • LIterally the best lasagna i have ever had!
    I made with ground turkey 93/7 and I only added one can of tomato sauce, I like my lasagna a little more dry!
    SO YUMMY! - 4/7/09

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  • Very Good
    0 of 1 people found this review helpful
    I used a vegetable protein instead of beef for this with very good results. It was, however, an extremely time consuming recipe. Set aside AT LEAST 3 hours for making, baking, and cooling. - 1/28/09

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  • This recipe looks terrific...How many pounds of ground beef are needed. - 1/6/09

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