Lasagna with Meat Sauce

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Name: Lasagna with Meat Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 9 each lasagna noodles; 1 teaspoon Fennel seeds; 1 teaspoon Olive oil; 1/2 pound lean ground beef; 1 each Onion finely chopped; 1 each Red bell pepper chopped; 1 each Zucchini chopped; 26 ounce Marinara sauce; 1 1/2 cups fat free ricotta cheese; 1/2 cup Part-skim mozzarella cheese shredded; 1/4 cup Pecorino Romano cheese grated

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INGREDIENTS

9 each lasagna noodles
1 teaspoon Fennel seeds
1 teaspoon Olive oil
1/2 pound lean ground beef
1 each Onion ; finely chopped
1 each Red bell pepper ; chopped
1 each Zucchini ; chopped
26 ounce Marinara sauce
1 1/2 cups fat free ricotta cheese
1/2 cup Part-skim mozzarella cheese ; shredded
1/4 cup Pecorino Romano cheese ; grated

Servings

INSTRUCTIONS

1 Cook lasagna noodles according to package directions, omitting salt if desired. Drain and rinse noodles. Drain again.

2 Put fennel seeds in small skillet and set over medium-low heat. Cook, stirring constantly, until seeds are lightly browned and fragrant, about 2 minutes. (Watch carefully as seeds can quickly burn.) Transfer seeds to spice grinder or coffee grinder and grind to powder. (Or pulverize using mortar and pestle.)

3 Preheat oven to 375°F.

4 Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add beef, onion, bell pepper, and zucchini. Cook, stirring occasionally, until beef is browned and pan juices are evaporated, about 10 minutes. Stir in marinara sauce and ground fennel seeds; bring to boil. Reduce heat and simmer until sauce is slightly thickened, about 10 minutes.

5 Spread one-fourth of meat sauce in 9 × 13-inch baking dish. Cover with 3 noodles; spread ½ cup of ricotta on top. Repeat layering twice, ending with meat sauce.

6 Cover baking dish with foil. Bake 30 minutes. Remove foil and sprinkle lasagna evenly with mozzarella and Romano. Bake until heated through and cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.

PER SERVING (1/8 OF LASAGNA): 235 grams, 207 Cal, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 767 mg Sod, 18 g Total Carb, 9 g Total Sugar, 3 g Fib, 18 g Prot, 290 mg Calc.

PointsPlus value: 5

NOTES

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Lasagna with Meat Sauce

9 each lasagna noodles
1 teaspoon Fennel seeds
1 teaspoon Olive oil
1/2 pound lean ground beef
1 each Onion finely chopped
1 each Red bell pepper chopped
1 each Zucchini chopped
26 ounce Marinara sauce
1 1/2 cups fat free ricotta cheese
1/2 cup Part-skim mozzarella cheese shredded
1/4 cup Pecorino Romano cheese grated

1  Cook lasagna noodles according to package directions, omitting salt if desired. Drain and rinse noodles. Drain again.

2  Put fennel seeds in small skillet and set over medium-low heat. Cook, stirring constantly, until seeds are lightly browned and fragrant, about 2 minutes. (Watch carefully as seeds can quickly burn.) Transfer seeds to spice grinder or coffee grinder and grind to powder. (Or pulverize using mortar and pestle.)

3  Preheat oven to 375°F.

4  Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add beef, onion, bell pepper, and zucchini. Cook, stirring occasionally, until beef is browned and pan juices are evaporated, about 10 minutes. Stir in marinara sauce and ground fennel seeds; bring to boil. Reduce heat and simmer until sauce is slightly thickened, about 10 minutes.

5  Spread one-fourth of meat sauce in 9 × 13-inch baking dish. Cover with 3 noodles; spread ½ cup of ricotta on top. Repeat layering twice, ending with meat sauce.

6  Cover baking dish with foil. Bake 30 minutes. Remove foil and sprinkle lasagna evenly with mozzarella and Romano. Bake until heated through and cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.

PER SERVING (1/8 OF LASAGNA): 235 grams, 207 Cal, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 767 mg Sod, 18 g Total Carb, 9 g Total Sugar, 3 g Fib, 18 g Prot, 290 mg Calc.

PointsPlus value: 5

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 8 Servings

Calories: 317
Calories from Fat: 101 (32%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.7g
Cholesterol 61.6mg		19 %
Sodium 573.4mg		20 %
Potassium 602.1mg		16 %
Total Carbohydrate 34.7g		10 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 31.4g
Protein 18.7g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 317

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