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classic lasagna recipe

Written on Wednesday, September 28, 2016 | 7:13:00 AM

makes: 8 servings (1⁄8 of a 2-quart dish each)

prep: 30 minutes      bake: 25 minutes       stand: 10 minutes

Ingredients : 
- 12 ounces lean ground beef
- ½ cup chopped onion
- ½ cup finely chopped carrot
- 2 cloves garlic, minced
- 1 15-ounce can no-salt-added tomato sauce
- 1 6-ounce can no-salt-added tomato paste
- ½ cup water
- 1 teaspoon dried Italian seasoning, crushed
- ¼ teaspoon black pepper
- 9 lasagna noodles
- 1 egg, beaten
- 1 15-ounce carton light ricotta cheese or low-fat cottage cheese, drained
- Nonstick cooking spray
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- ¼ cup grated Parmesan or Romano cheese (1 ounce)
- 2 tablespoons snipped fresh parsley (optional)

Preparation Method :
1) Preheat oven to 375°F. For sauce, in a large saucepan cook beef, onion, carrot, and garlic over medium-high heat until meat is browned and vegetables are tender. Drain off fat. Stir in tomato sauce, tomato paste, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.

2) Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together egg and ricotta cheese.

3) Coat a 2-quart rectangular baking dish with cooking spray. Layer three noodles in the prepared dish. Spread with one-third of the cheese filling. Top with one-third of the sauce and one-third of the mozzarella. Repeat layers twice. Sprinkle with Parmesan.

4) Bake, covered, for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, sprinkle with parsley.


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