 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.Angie Estes, Elko, Nevada Ingredients:
1 pound ground turkey or beef |
1 large onion, chopped |
2 garlic cloves, minced |
1 can (28 ounces) stewed tomatoes |
2 cans (6 ounces each) tomato paste |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 bay leaf |
9 lasagna noodles |
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened.
2. Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
3. Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
4. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
|
|