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!

  • 1 hr
    5 min
  • 8
    SERVINGS
  • 450
    Cal
  • 32 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 teaspoon salt
  • 1 jar (26 to 30 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  • 1/4 teaspoon ground red pepper
  • 1 carton (15 ounces) ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 egg, slightly beaten
  • 10 uncooked lasagna noodles
  • 1-1/2 cups shredded mozzarella cheese

Cooking:

  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.

    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 ricotta cheese, Parmesan cheese and egg in medium bowl.

  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.

  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.

445 CALORIES

0 % *

7.6g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

3.9 mg IRON

0 % DV

5.5 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: 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 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, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

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