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Simply Lasagna

Simply Lasagna
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Recipe By Kraft
Prep Time 20 min.
Total Time 1 hr. 20 min.
Servings12 servings, 1 piece (183 g) each

What You Need
  • 1 lb. (450 g) lean ground beef
  • 2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
  • 2 cups light ricotta cheese
  • 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
  • 1-1/2 cups water
  • 12 lasagna noodles, uncooked
Make It
  1. Heat oven to 350°F.
  2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
  3. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
  4. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
  5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
Kitchen Tips
Serving Suggestion
Serve with a crisp green salad tossed with Kraft Calorie-Wise Zesty Italian Dressing.

Easy Cleanup
The foil is sprayed with cooking spray before using to cover the lasagna to help prevent it from sticking to the melted cheese.

Easy Cleanup
Placing a layer of sauce under the first layer of noodles will help prevent the noodles from sticking to the bottom of the baking dish.

Shortcut
Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time.

Note
The noodles will expand during baking to fill the baking dish.

Substitute
Substitute 1 pkg. (300 g) frozen chopped spinach for the browned ground beef. Thaw spinach; squeeze out excess liquid. Prepare as directed, covering each ricotta layer with 1/3 of the spinach.




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