Meat & Cheese Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
SAUCE2 29 oz can tomato puree1 meduim onion minced1 tsp olive oil1/2 tsp salt6 cloves garlic minced (about 2tbsp)2 tblsp tomato paste1/4-1/2 tsp red pepper flakes1lb ground beef lean (I use 93/7)1 cup chicken broth low soduim2 bay leaves1/8 cup dried basilblack pepper to tasteFILLING2 cups Low Fat Ricotta Cheese3 cups shredded reduced fat mozzarella cheese (set 1 cup aside)1/2 cup grated parmesan cheese (1 oz)1/8 cup basil dried1 egg lightly beaten1/2 tsp black pepper1/2 tsp salt8 oz no boil noodles ( 12 noodles)
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.
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.
Nutritional Info 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
Member Reviews
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KELLYANN1964
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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CCRUSS
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