Classic Lasagna

By smclane

10

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)

Preparation

Step 1

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.