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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 30 minutes; Stand: 2 minutes. Ingredients:
1/2 pound ground round |
2 tablespoons balsamic vinegar |
2 teaspoons dried italian seasoning, divided |
1 cup part-skim ricotta cheese |
4 uncooked lasagna noodles, broken into large pieces |
1 (14.5-ounce) can diced tomatoes with onions, undrained |
1 cup bottled roasted red bell peppers, chopped |
3/4 cup water |
5 teaspoons commercial pesto |
1/2 cup (2 ounces) mozzarella-parmesan cheese blend |
Directions:
1. 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).
2. 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.
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