Ground beef and Parmesan get star billing in this lasagna, but a deliciously seasoned sauce and mozzarella play a big part, too.
What You Need
Original recipe yields 9 servings
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 Tbsp. chopped fresh parsley
1/3 cup water, divided
1-1/2 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cans (8 oz. each) tomato sauce
2 tsp. HEINZ Balsamic Vinegar
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
9 lasagna noodles, uncooked, divided
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Combine ricotta, parsley and 2 Tbsp. water. Brown meat with onions in large skillet on medium heat; drain. Add garlic; cook 1 min. Add tomatoes, tomato sauce, vinegar, Italian seasoning, crushed pepper and remaining water; stir. Simmer on low heat 10 min., stirring occasionally.
Spread 1 cup meat sauce onto bottom of 13x9-inch pan sprayed with cooking spray. Cover with layers of 3 noodles, 2 cups meat sauce, half the ricotta mixture, 1 cup mozzarella and 1/3 cup Parmesan; repeat layers. Top with remaining noodles, sauce and cheeses; cover.
Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 15 min. before cutting to serve.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare using 3/4 lb. each ground beef and ground pork.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.