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A Tasty Stay-At-Home Lasagna
Serves 8-10 |
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Ingredients:
| 1 1/2 pounds Certified Angus Beef ® ground beef |
| 1/2 large yellow onion, finely diced |
| 3 cloves garlic, minced |
| 1/2 teaspoon red pepper flakes |
| 2 (4-ounce) jars tomato basil pasta sauce |
| 1 (5-ounce) tub low fat ricotta cheese |
| 1/4 cup grated Parmesan cheese |
| 2 eggs |
| 1/4 cup chopped fresh Italian parsley |
| 1/2 teaspoon coarse kosher salt |
| 1/2 teaspoon freshly cracked black pepper |
| 1/2 pound (9) lasagna noodles (cooked according to package directions) |
| 4 cups shredded Italian cheese blend |
Directions:
- Preheat oven to 350°F.
- In a large saucepan, combine ground beef, onion and garlic. Cook over medium heat stirring often, until onions are soft and no pink remains in beef. Discard excess fat; stir in red pepper flakes and pasta sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir together ricotta, parmesan, eggs, parsley, salt and pepper in a small mixing bowl.
- Spray a 9 x 13 casserole dish with non-stick spray. Spread one-third of beef sauce evenly on bottom, cover with single layer of 3 noodles, half of ricotta mixture, one-third beef sauce, 2 cups shredded cheese, 3 noodles, remaining ricotta mixture, beef sauce, noodles and cheese; cover with foil.
- Place casserole on sheet tray and bake for 30 minutes. Turn, remove foil and bake an additional 20-25 minutes until golden and bubbly.
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