Classic Lasagna

Photo by Shiela M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp olive oil (8 Points)

  • 1 1/2

    cup(s) uncooked onion(s), finely chopped (0 Points)

  • 1

    cup(s) uncooked carrot(s), finely chopped (0 Points)

  • 1

    cup(s) uncooked celery, finely chopped (0 Points)

  • 2

    Tbsp minced garlic (1 Points)

  • 1

    pound(s) uncooked 93% lean ground beef (15 Points)

  • 4

    fl oz red wine, dry variety (1/2 cup) (4 Points)

  • 56

    oz canned crushed tomatoes, Italian plum variety (0 Points)

  • 3

    Tbsp canned tomato paste (2 Points)

  • 2

    tsp dried oregano (0 Points)

  • 1

    tsp table salt (0 Points)

  • 1/2

    tsp black pepper, freshly ground (0 Points)

  • 1/4

    tsp red pepper flakes, or to taste (0 Points)

  • 1/2

    cup(s) basil, fresh, chopped (0 Points)

  • Filling

  • 15

    oz part-skim ricotta cheese (19 Points)

  • 1

    large egg(s) (2 Points)

  • 1/2

    cup(s) grated Parmesan cheese (7 Points)

  • 1/4

    cup(s)fresh parsley, flat-leaf, chopped (0 Points)

  • Remaining Items

  • 13 1/4

    oz whole wheat lasagna noodles (16 uncooked noodles) (32 Points)

  • 2 1/2

    cup(s) shredded part-skim mozzarella cheese (24 Points)

Directions

To make sauce, heat oil in a large, heavy saucepan over medium heat. Add onion, carrot, celery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes. Increase heat to medium-high and add beef; cook until browned, breaking up clumps of meat with a spoon as it cooks, about 5 minutes. Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil. Preheat oven to 375°F. To make filling, in a medium bowl, stir together ricotta cheese, egg, Parmesan cheese and parsley. To assemble lasagna, in bottom of a 13- X 9-inch baking dish, spread 2 cups of meat sauce; layer 4 noodles over top, overlapping slightly to fit. Spoon about 2 1/4 cups meat sauce over noodles; top with ½ cup ricotta mixture and 1/2 cup mozzarella. Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese. Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces. Yields 1 piece per serving. Notes If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking.

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