"No Boil" Italian Meat Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound lean ground beef (organic)1 1/2 tsp salt 3 1/2 tsps paprika 2/3 tsps garlic powder 1/2 tsp fennel seeds (use mortar and pestal to crush)1 tsp ground black pepper 1/4 tsp crushed red pepper flakes, titrate for kick1/2 medium onion, chopped 1 container (15 oz) ricotta cheese, partly skimmed2 Tbsp chopped garlic2 eggs, beaten2 jars (25 oz each) of Organic Marinara Sauce [ or generic Marinara sauce]2 cups (8 oz) mozzarella cheese, partly skimmed, shredded.9 lasagna noodles, UNCOOKED (this recipe used Golden Grain Reduced Carb Lasagna)
1) Preheat oven to 350 F.
2) In a medium bowl, mix beef, salt , paprika, garlic powder, fennel seeds, ground black pepper and crushed red pepper flakes together, so it is well mixed.
3) In a frying pan, cook over medium heat until lightly browned (try not to dry it out)
4) Add onion to meat mixture about 5 minutes into cooking.
5) In a medium bowl, combine ricotta cheese, eggs and garlic and mix well
6) Spray a deep 9x13 pan with Pam
7) Pour 1 cup pasta sauce into the bottom of the pan, place 3 noodles then layer with 1/2 ricotta cheese mixture, 1/2 meat mixture, rest of jar of pasta sauce and 1/3 of mozarella
8) Place 3 noodles then layer with rest of ricotta cheese mixture, rest of meat mixture, 1 cup of pasta sauce; 1/3 of mozarella
9) Place final 3 noodles, pour rest of jar of pasta sauce over this and sprinkle the rest of the mozarella cheese across the top.
10) Cover tightly with aluminum foil
11) Bake covered for 1 hour 15 minutes
12) Uncover and bake an additional 15 minutes
13) Let stand 10 minutes before serving.
Nutritional calculations based on cutting the lasagna into 16 pieces. Note you will want more than one piece!
2) In a medium bowl, mix beef, salt , paprika, garlic powder, fennel seeds, ground black pepper and crushed red pepper flakes together, so it is well mixed.
3) In a frying pan, cook over medium heat until lightly browned (try not to dry it out)
4) Add onion to meat mixture about 5 minutes into cooking.
5) In a medium bowl, combine ricotta cheese, eggs and garlic and mix well
6) Spray a deep 9x13 pan with Pam
7) Pour 1 cup pasta sauce into the bottom of the pan, place 3 noodles then layer with 1/2 ricotta cheese mixture, 1/2 meat mixture, rest of jar of pasta sauce and 1/3 of mozarella
8) Place 3 noodles then layer with rest of ricotta cheese mixture, rest of meat mixture, 1 cup of pasta sauce; 1/3 of mozarella
9) Place final 3 noodles, pour rest of jar of pasta sauce over this and sprinkle the rest of the mozarella cheese across the top.
10) Cover tightly with aluminum foil
11) Bake covered for 1 hour 15 minutes
12) Uncover and bake an additional 15 minutes
13) Let stand 10 minutes before serving.
Nutritional calculations based on cutting the lasagna into 16 pieces. Note you will want more than one piece!
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 14.7 g
- Cholesterol: 69.1 mg
- Sodium: 885.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 6.9 g
- Protein: 24.2 g
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