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Classic Beef Lasagna

Does it get any better than this? Noodles layered with cheese, spinach, and a hearty beef tomato sauce make for a crowd pleasing Italian lasagna.

  • 1 hr
    30 min
  • 10
    SERVINGS
  • 540
    Cal
  • 38 g
    Protein

Ingredients:

  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 1/2 cup dry red wine
  • 2 teaspoons dried Italian seasoning, divided
  • 2 jars (24 ounces each) reduced-sodium pasta or marinara sauce
  • 2-1/2 cups shredded mozzarella cheese, divided
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 to 12 ounces) frozen chopped spinach, thawed, squeezed dry (optional)
  • 1 egg, beaten
  • 1 package (16 ounces) no-cook wavy lasagna noodles
  • 1/4 cup shredded Parmesan cheese

Cooking:

  1. Preheat oven to 350°F. Heat 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add wine and 1-1/2 teaspoons Italian seasoning; cook 3 minutes, stirring occasionally. Remove skillet from heat; stir in pasta sauce. Set aside.

    Cook's 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.

  2. Combine 1-1/2 cups mozzarella cheese, ricotta cheese, spinach, if desired, egg and remaining 1/2 teaspoon Italian seasoning in large bowl; mix well. Set aside.

  3. Spread 1 cup beef mixture over bottom of greased 13 x 9 x 2-inch glass baking dish. Top with 4 lasagna noodles, third of cheese mixture and 1 cup beef mixture. Repeat layers twice with each layer containing 4 noodles, half of remaining cheese mixture and 1 cup beef mixture. Top lasagna with remaining 4 noodles; then remaining 1 cup beef mixture.

  4. Cover with aluminum foil. Bake in 350°F oven 40 minutes. Remove foil. Sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese. Bake 20 minutes or until sauce is bubbly and cheese is golden brown. Remove from oven; let stand 10 minutes before serving.

    Cook's Tip: Drizzle with extra virgin olive oil before serving, if desired.
540 CALORIES

0 % *

9g SAT FAT

0 % DV **

38g PROTEIN

0 % DV

5.9 mg IRON

0 % DV

6.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 540 Calories; 189 Calories from fat; 21g Total Fat (9 g Saturated Fat; 5 g Monounsaturated Fat;) 100 mg Cholesterol; 690 mg Sodium; 50 g Total Carbohydrate; 4.8 g Dietary Fiber; 38 g Protein; 5.9 mg Iron; 6.4 mg NE Niacin; 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.3 mg Zinc; 31.5 mcg Selenium; 90.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Vitamin B6, and Choline.

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