LASAGNA

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Casseroles

12 lasagna noodle
1 15 oz. container ricotta cheese
1 teaspoon garlic — pressed
1 pound ground beef
2 26 oz. jars spaghetti sauce
4 cups Italian three-cheese blend

Cook Lasagna noodles according to package directions; drain and set aside.

Stir together ricotta cheese and garlic; set aside.
Cook beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in sauce.

Layer one-third each of lasagna noodles, ricotta cheese mixture, shredded cheese, and beef mixture in a lightly greased 13 x 9 inch baking dish. Repeat layers twice.
Bake at 375° for 35 to 40 minutes. Let stand 5 to 10 minutes before serving.

Yield: “1 13 x 9 inch dish”


Per Serving (excluding unknown items): 7542 Calories; 262g Fat (31.4% calories from fat); 281g Protein; 1010g Carbohydrate; 75g Dietary Fiber; 601mg Cholesterol; 8050mg Sodium. Exchanges: 51 Grain(Starch); 17 1/2 Lean Meat; 46 Vegetable; 39 1/2 Fat.

NOTES: Southern Living

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