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    Layers of Lasagna

    Source of Recipe

    12 ounces lean ground beef
    1/2 cup chopped onion (1 medium)
    1/2 cup finely chopped carrot (1 medium)
    2 cloves garlic, minced
    1 15-ounce can Italian-style tomato sauce
    1 6-ounce can tomato paste
    1/2 cup water
    1/4 teaspoon black pepper
    9 lasagna noodles
    1 beaten egg
    1 15-ounce carton light ricotta cheese or low-fat cottage cheese, drained
    Nonstick cooking spray
    1 cup shredded part-skim mozzarella cheese (4 ounces)
    1/4 cup grated Parmesan or Romano cheese (1 ounce)

    1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

    2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.

    3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.

    4. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.




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