Sunday, April 13, 2014

No-Fuss Beef Lasagna

Now this is an easier version of my favorite recipe.  If I'm ambitious and cook the noodles I won't add the water to the lasagna before baking.

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No-Fuss Beef Lasagna

casseroles, main dish, meats

1 lb lean ground beef
1/4 teaspoon salt
26 oz prepared spaghetti sauce
14 1/2 oz canned diced tomatoes - italian-sty; le, undrained
1/4 teaspoon ground red pepper
15 oz part-siim ricotta cheese
1/2 cup grated parmesan cheese
1  egg; beaten
10  uncooked lasagna noodles
1 1/2 cup part-skim mozzarella cheese - (shre; dded)

All-time favorite lasagna just got easier! This one is layered with
uncooked lasagna noodles to save a step.

Preparation and cook time: 65 Minutes

1. Heat oven to 375 F. In large nonstick skillet, brown ground beef
over medium heat 8 to 10 minutes or until no longer pink. Pour off
drippings. Season beef with salt; stir in spaghetti sauce, tomatoes
and red pepper; set aside.

2. Meanwhile in medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese
and egg.

3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th
noodle across end of baking dish, breaking noodle to fit dish; press
noodles into sauce. Spread entire ricotta cheese mixture over
noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2
cups beef suace. Arrange remaining noodles in single layer; press
lightly into sauce. Top with remaining beef sauce.

I find that adding water to the lasagna before baking helps the noodles
cook up.  If not they will have a pasty uncooked texture.  So add about
1 cup of water or untill the pan is almost full.  Then bake with a cookie
sheet
under to catch spatters and boil overs.

4. Bake 45 minutes to and hour or until noodles are tender. Sprinkle remaining
mozzarella and Parmesan cheese on top; tent lightly with aluminum foil. Let stand
15 minutes; cut into 12 (3 x 3-inch) squares.

299    calories per serving

Texas Beef Council -- http://www.txbeef.org

Yield: 12 servings


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