Lazy Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 586.2
- Total Fat: 19.0 g
- Cholesterol: 83.3 mg
- Sodium: 802.9 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 11.1 g
- Protein: 47.3 g
View full nutritional breakdown of Lazy Lasagna calories by ingredient
Introduction
A little twist from regular lasanga. Your breaking up the lasanga into irregular pieces. A little twist from regular lasanga. Your breaking up the lasanga into irregular pieces.Number of Servings: 6
Ingredients
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1-Box of Ronzoni Healthy Harvest Whole Grain Lasanga
1 10oz frozen chopped spinach
1-15 oz low fat ricotta cheese
1 23.5 oz Jar of Prego Heart Smart Traditional Sauce
1- Chopped Red onion
(2) Tablespoons of Extra Virgin Olive Oil
1 Carrot-Grated or Chopped
11/2 # 90% Lean Ground Sirlion
4-Garlic Cloves-Chopped or grated
A couple sprigs rosemary, leaves picked and finely chopped
1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried
1 teaspoon of mint or parsley
Freshly grated nutmeg or sprinkle of ground
1 Cup Fat Free Shredded Mozzarella Cheese
Directions
Inactive Prep:1 hr 0 min
Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground sirlion dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram or oregeno, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. In salted boiling water, undercook the pasta by 2 minutes from package directions. Drain the pasta and add back to the pasta pot. Toss the pasta with the ragu. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
Combine the ricotta with Nutmeg, mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the Prego Spaghetti sauce in even layer around the casserole and top with mozzerella cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.
Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground sirlion dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram or oregeno, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. In salted boiling water, undercook the pasta by 2 minutes from package directions. Drain the pasta and add back to the pasta pot. Toss the pasta with the ragu. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
Combine the ricotta with Nutmeg, mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the Prego Spaghetti sauce in even layer around the casserole and top with mozzerella cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.