classic beef lasagna
- 1 1/2 pounds ground beef (93% or leaner)
- 1/2 cup dry red wine
- 2 teaspoon 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 dray (optional)
- 1 egg, beaten
- 1 package (16 ounces) no-cook wavy lasagna noodles
- 1/4 cup shredded Parmesan cheese
- 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.
- 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.
- 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.
- 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.
Test Kitchen Tips
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.
- Drizzle with extra virgin olive oil before serving, if desired.
Nutrition information per serving: 540 calories; 21 g fat (9 g saturated fat; 5 g monounsaturated fat); 100 mg cholesterol; 690 mg sodium; 50 g carbohydrate; 4.8 g fiber; 38 g protein; 6.4 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 5.9 mg iron; 31.5 mcg selenium; 6.3 mg zinc; 90.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline.