Simply Lasagne
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 560.3
- Total Fat: 33.7 g
- Cholesterol: 85.9 mg
- Sodium: 352.7 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 4.4 g
- Protein: 29.6 g
View full nutritional breakdown of Simply Lasagne calories by ingredient
Introduction
This was what I made and saved for my mom and stepdad when they came home from work. They both said it was amazing! The flavours get a chance to blend during the chill time before baking, which is important… don’t skip that step! This was what I made and saved for my mom and stepdad when they came home from work. They both said it was amazing! The flavours get a chance to blend during the chill time before baking, which is important… don’t skip that step!Number of Servings: 8
Ingredients
-
1 250g box lasagne noodles
1 lb ground beef
1 ½ cups no-salt-added crushed tomatoes
½ cup dry red wine
2 red peppers – roasted, peeled and chopped
1 tbsp garlic powder
1 tbsp dried basil
1 tsp onion powder
½ tbsp oregano
1 tsp paprika
¼ tsp cayenne pepper
salt + pepper to taste
1 tbsp pumpkin puree
500g extra creamy ricotta cheese (full-fat)
1 10-oz package frozen spinach, thawed and pressed dry
¼ cup milk
1 tsp black pepper
1 tbsp dried parsley
½ tbsp dried basil
½ tbsp garlic powder
3 oz Mozzarella, grated
1 oz Asiago, grated (don’t use the pre-grated stuff!)
Directions
In a large pot, bring heavily salted water to a boil. Add noodles and cook 5 minutes. They will still be firm. Remove from water, spread on cookie sheets in a single layer and allow to cool.
Brown beef in a large skillet, breaking up with a wooden spoon into crumbles.
Stir in crushed tomatoes, red wine, roasted red peppers and spices. Simmer 10 minutes, then stir in pumpkin puree.
Reduce heat to low and keep warm.
In a medium bowl, combine ricotta, spinach, milk and remaining spices. Stir until smooth.
Spread a thin layer of the tomato sauce on the bottom of a greased 9x13” baking dish.
Top with a layer of lasagne noodles, overlapping slightly.
Add a thin layer of the cheese mixture, followed by a thick layer of sauce.
Top with noodles, then layer all remaining cheese mixture but ¼ cup on top.
Top directly with the final layer of noodles.
Combine remaining ricotta and tomato sauces in the skillet. Spread over the top layer of noodles.
Combine the grated Mozzarella and Asiago in a bowl, sprinkle over sauce.
Cover with tin foil and refrigerate 6 hours or overnight.
Preheat the oven to 400F.
Uncover the lasagne and bake 45 minutes, tenting with foil if cheese starts browning too much.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Brown beef in a large skillet, breaking up with a wooden spoon into crumbles.
Stir in crushed tomatoes, red wine, roasted red peppers and spices. Simmer 10 minutes, then stir in pumpkin puree.
Reduce heat to low and keep warm.
In a medium bowl, combine ricotta, spinach, milk and remaining spices. Stir until smooth.
Spread a thin layer of the tomato sauce on the bottom of a greased 9x13” baking dish.
Top with a layer of lasagne noodles, overlapping slightly.
Add a thin layer of the cheese mixture, followed by a thick layer of sauce.
Top with noodles, then layer all remaining cheese mixture but ¼ cup on top.
Top directly with the final layer of noodles.
Combine remaining ricotta and tomato sauces in the skillet. Spread over the top layer of noodles.
Combine the grated Mozzarella and Asiago in a bowl, sprinkle over sauce.
Cover with tin foil and refrigerate 6 hours or overnight.
Preheat the oven to 400F.
Uncover the lasagne and bake 45 minutes, tenting with foil if cheese starts browning too much.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.