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Friday, February 3, 2012

Easy Lasagna

  • 1 pound(s) lean ground beef
  • 1 jar(s) (26 oz) marinara sauce
  • 12 no-cook (oven-ready) lasagna noodles
  • 1 tub(s) (32 oz) part-skim ricotta cheese
  • 1 large egg
  • 6 tablespoon(s) purchased pesto, preferably reduced-fat
  • 1 jar(s) (12 oz) roasted yellow or red peppers, drained and torn in strips
  • 1 package(s) (8 oz) shredded part-skim mozzarella cheese (2 cups)
  1. Have ready a 13 x 9-in. baking dish.
  2. Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.
  3. Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don't overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.
  4. Drop spoonfuls of 1⁄3 the ricotta mixture and 1⁄3 the pesto over the noodles. Top with 1⁄3 the pepper strips, 1⁄2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.
  5. To bake: Heat oven to 375°F. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.

Recipe Source     Woman's Day

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