Layers of meat sauce, sliced zucchini and ricotta make this lasagna an exceptionally hearty (and delicious) dish.
What You Need
Original recipe yields 8 servings
1 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, chopped
2-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 egg, beaten
2 cups POLLY-O Natural Part Skim Ricotta Cheese
12 lasagna noodles, cooked, drained
2 large zucchini (3 lb.), thinly sliced lengthwise
1/2 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Heat oven to 350°F.
Cook meat, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until meat is browned and onions are crisp-tender. Add pasta sauce; mix well. Simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Meanwhile, mix egg and ricotta in small bowl.
Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times; top with remaining noodles. Cover with foil.
Bake 35 to 40 min. Uncover; sprinkle with Parmesan and mozzarella. Bake, uncovered, 10 min. or until cheese is melted.
For the perfect make-ahead dish, prepare 2 lasagnas; bake and serve one now, and cover and freeze the other for later use.
This recipe lends itself well to the addition of herbs. Make it your own by adding 1 Tbsp. chopped fresh parsley, basil or oregano.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 37g
Dietary Fibers 5g
* 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.