No-Fuss Beef Lasagna
Looking for a faster and easier lasagna recipe? This no-fuss Italian classic recipe has been tested and perfected just for you!
Cook Time: 1 hrs 5 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 2
Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
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Step 3
Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise 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.
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Step 4
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 Information
445 Calories
7.6g SAT FAT
32g PROTEIN
3.9 mg IRON
5.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 445 Calories; 144 Calories from fat; 16g Total Fat (7.6 g Saturated Fat; 0.2 g Trans Fat; 1.6 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 99 mg Cholesterol; 924 mg Sodium; 43 g Total Carbohydrate; 3.7 g Dietary Fiber; 32 g Protein; 3.9 mg Iron; 639 mg Potassium; 8.2 mg NE Niacin; 0.4 mg Vitamin B6; 2 mcg Vitamin B12; 5.5 mg Zinc; 52.1 mcg Selenium; 95.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Prepared Pasta Sauce: A ready to use tomato- based sauce seasoned with herbs and garlic found in a jar at the grocery store. Offers a quick way to add flavor to pasta dishes. May include meat and vegetables.
- Italian Blend Cheese: Pre-shredded mix of cheeses commonly used in Italian cooking often including mozzarella, provolone, and parmesan. It’s recognized for its meltability and rich flavor. Perfect for pizzas or lasagna.
- Lasagna Noodles: Wide flat pasta sheets traditionally used in… you guessed it… lasagna. These noodles provide a sturdy base for layers of sauce, cheese and fillings.
- Ricotta Cheese: A soft, creamy and mildly sweet Italian cheese known for its texture. It has a fine grainy texture and is commonly used in lasagna and stuffed pastas. It spreads easily, blends with other cheeses well, and adds texture without a strong flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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