Lasagna

Lasagna
Steve Giralt
Serves 9
preparation
30
minutes
cooking
45
minutes

Ingredients

12
ounces
extra-lean ground beef or ground round
2 cloves garlic, minced
1 26-ounce jar roasted-tomato pasta sauce (or your favorite pasta sauce)
1 14 1/2-ounce can diced tomatoes
1
tablespoon
balsamic vinegar
4
tablespoons
shredded fresh basil
1 15-ounce container low-fat ricotta
1
cup
shredded provolone or Italian-blend cheese
1 egg
1/2
teaspoon
crushed red pepper flakes
12 cooked lasagna noodles
1 8-ounce package 2 percent milk mozzarella, shredded
1/3
cup
freshly grated Parmesan, divided

Directions

  1. Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and sauté for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. 
  2. Preheat oven to 350° F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place 3/4 cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with 3/4 cup of the pasta-sauce mixture. Repeat the layers, ending with 3/4 cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil.
  3. Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil.
Maureen Callahan
May 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 288
  • Fat 32 g
  • Sat Fat 17 g
  • Cholesterol 134 mg
  • Sodium 1,828 mg
  • Protein 39 g
  • Carbohydrate 94 g
  • Sugar 15 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 640 mg
What does this mean? See Nutrition 101.