Hearty Lasagna Recipe
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 can (28 ounces) Italian diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 carrots, halved
- 2 celery ribs, halved
- 12 ounces lasagna noodles
- 1 carton (15 ounces) Galbani® Ricotta Cheese
- 2 cups (8 ounces) shredded Galbani® Part Skim Mozzarella Cheese
- 1/2 cup grated Parmesan cheese
- 1. In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
- 2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
- 3. In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
- 4. Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.
1 serving (1 piece) equals 391 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 790 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.