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No-Fuss Beef Lasagna

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Mussel Chowder

Grilled Aubergine Slices

Cranberry Apple Walnut Muffins

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 12 servings

Ingredients

1 lb ground beef

1/4 tsp salt

1 jar (26 to 30 ounces) spaghetti sauce

1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained

1/4 tsp ground red pepper

1 carton (15 ounces) ricotta cheese

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

10 uncooked lasagna noodles

1- 1/2 cups shredded mozzarella cheese

Directions

Heat oven to 375°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.

Combine ricotta cheese, Parmesan cheese and egg in medium bowl.

Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthways in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.

Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.

Nutrition facts

Serving Size 1 serving
Calories 286
Calories from Fat 137 (48%)
% Daily Value*
23%Total Fat 15g
34%Saturated Fat 6.7g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.6g
23%Cholesterol 69mg
22%Sodium 524mg
12%Potassium 432mg
6%Total Carbohydrate 19g
7%Dietary Fiber 1.6g
Sugars 5g
Sugar Alcohols 0g
36%Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.