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Petite Lasagna

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Petite Lasagna
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 3
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Enjoy this classic Italian lasagna that’s made using beef, veggies, low-fat ricotta cheese with a rich flavor of spaghetti sauce-- a delicious dinner.

Ingredients

1/2
lb. lean ground beef or bulk Italian sausage
1/4
cup chopped onion
1/4
cup chopped green bell pepper
1/4
cup chopped fresh mushrooms
1
(14-oz.) jar spaghetti sauce
3/4
cup low-fat ricotta cheese
2
tablespoons grated Parmesan cheese
2
tablespoons chopped fresh parsley
1
egg, beaten
3
frozen precooked lasagna noodles (1 sheet), thawed
4
oz. (1 cup) shredded mozzarella cheese

Directions

  • 1 Heat oven to 350°F. Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion and bell pepper. Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
  • 2 In small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well. If lasagna noodles are in perforated sheet, separate at perforations. Cut 1 of the lasagna noodles in half lengthwise.
  • 3 Spread 1/4 cup meat mixture in bottom of ungreased 9x5-inch (2-quart) loaf baking dish. Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
  • 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated and bubbly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
6g
30%
)
Cholesterol
85mg
28%
Sodium
980mg
41%
Total Carbohydrate
34g
11%
(
Dietary Fiber
3g
12%
,
Sugars
2g
)
Protein
42g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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