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Name: Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 ts Dried basil; crushed; 2 c Mozzarella cheese; shredded; 1 lb Ground beef; 80% lean; 32 oz Spaghetti sauce; zesty; 14 1/2 oz Diced tomatoes; undrained; 15 oz Part-skim ricotta cheese; 1 Egg; well beaten; 1/4 c Grated Parmesan cheese; 6 Lasagna noodles; uncooked

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INGREDIENTS

1 ts Dried basil; crushed
2 c Mozzarella cheese; shredded
1 lb Ground beef; 80% lean
32 oz Spaghetti sauce; zesty
14 1/2 oz Diced tomatoes; undrained
15 oz Part-skim ricotta cheese
1 Egg; well beaten
1/4 c Grated Parmesan cheese
6 Lasagna noodles; uncooked

Servings

INSTRUCTIONS

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over medium heat 4 to 6 minutes or until no longer pink, stirring occasionally to break up ground beef into pea-size pieces. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing into beef mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1 cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange remaining noodles in single layer, pressing lightly into beef mixture. Top with remaining beef mixture, spreading evenly to cover noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles are fork tender. Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil tent. Let stand at least 15 minutes before serving. NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon ground red pepper to regular prepared spaghetti sauce. Recipe by: National Cattlemens Beef Association & Susan Parenti Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega" on Oct 17, 1997

NOTES

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Lasagna

1 ts Dried basil; crushed
2 c Mozzarella cheese; shredded
1 lb Ground beef; 80% lean
32 oz Spaghetti sauce; zesty
14 1/2 oz Diced tomatoes; undrained
15 oz Part-skim ricotta cheese
1 Egg; well beaten
1/4 c Grated Parmesan cheese
6 Lasagna noodles; uncooked

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet  over medium heat 4 to 6 minutes or until no longer pink, stirring  occasionally to break up ground beef into pea-size pieces. Pour off  drippings. Add spaghetti sauce and tomatoes with liquid to skillet,  stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese  and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch  baking dish; arrange 3 lasagna noodles in single layer, pressing into beef  mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1  cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange  remaining noodles in single layer, pressing lightly into beef mixture. Top  with remaining beef mixture, spreading evenly to cover noodles. Bake in 375  degrees F (moderate) oven 45 minutes or until noodles are fork tender.  Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil  tent. Let stand at least 15 minutes before serving.    NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon  ground red pepper to regular prepared spaghetti sauce.  Recipe by: National Cattlemens Beef Association & Susan Parenti    Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"  <yillingw@gye.satnet.net> on Oct 17, 1997

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 8 Servings

Calories: 80
Calories from Fat: 42 (52%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 17.9mg		5 %
Sodium 90.3mg		3 %
Potassium 68.4mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.8g
Protein 6.7g		10 %
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: 80

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