Ingredients:
- 1/2 lb ground round
- 2 tsp dried italian seasoning, divided
- 4 uncooked lasagna noodles, broken into large pieces
- 5 tsp commercial pesto
Directions:
- Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese, by rounded tablespoons, over meat. Top with broken noodles, making one flat layer (noodles will overlap a little bit).
- Pour tomatoes and peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by half teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked. Uncover and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts. Cut into wedges. Remove from pan with a slotted spatula.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.2 Kcal (470 kJ) | ||
| Calories from fat | 47.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 20.27mg | 7% | |
| Sodium | 91mg | 4% | |
| Potassium | 155.28mg | 3% | |
| Total Carbs | 7.14g | 2% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 59mg | 98% | |
| Iron | 14.9mg | 83% | |
| Calcium | 177mg | 18% | |
| Amount Per 100 g | |||
| Calories | 61.07 Kcal (256 kJ) | ||
| Calories from fat | 25.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 8% | |
|---|---|---|---|
| Cholesterol | 11.03mg | 7% | |
| Sodium | 49.53mg | 4% | |
| Potassium | 84.52mg | 3% | |
| Total Carbs | 3.89g | 2% | |
| Sugars | 1.73g | 13% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 3.98g | 15% | |
| Vitamin C | 32.1mg | 98% | |
| Iron | 8.1mg | 83% | |
| Calcium | 96.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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