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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Fast, fresh and filling. My version of a recipe from TOH. Ingredients:
1 lb lean ground beef |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 eggs, lightly beaten |
1 1/2 cups ricotta cheese |
1 (8 ounce) package of softened cream cheese |
1 cup chopped broccoli or 1 cup spinach |
4 cups italian sauce |
1 (9 ounce) package no-cook lasagna noodles |
1 cup shredded part-skim mozzarella cheese (i use about 1 1/2 cups) |
Directions:
1. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomaoes and broccoli or spinach if using. In a small bowl, combine eggs, ricotta cheese and cream cheese.
2. Return 1 cup meat mixture to skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and half of the noodles. Repeat layers. Top with remaining sauce.
3. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese. Let stand for 2 minutes or until cheese is melted.
4. Serve immediately.
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