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.
Cook Time: 1 hrs 30 mins
Servings: 10
Ingredients: 10
Ingredients
Preparation
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Step 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.
Cooking 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.
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Step 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.
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Step 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.
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Step 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.
Cooking Tip: Drizzle with extra virgin olive oil before serving, if desired.
Nutrition Information
540 Calories
9g SAT FAT
38g PROTEIN
5.9 mg IRON
6.3 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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