Ingredients
- 1 lb Laura's Lean Ground Beef (96% lean)
- 6 Lasagna noodle sheets
- 1 tbsp Extra virgin olive oil (plus 2 tablespoons)
- 1 clove Garlic (minced)
- 1/4 tsp Kosher salt
- 1 Carrot (medium, chopped)
- 1 Green pepper (medium, chopped)
- 1 White onion (small, chopped)
- 1/2 pkg Baby Bella mushrooms (8-ounce package, thinly sliced)
- 1 1/2 cups Marinara sauce
- 1/2 cup Whole milk ricotta cheese
- 1/4 cup Parmesan cheese (grated)
- 2 tbsps Fresh basil (chopped)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Cook lasagna noodles as label directs; drain and cut into random 2-inch pieces with pizza wheel In medium bowl, toss noodles and 2 teaspoons oil, cover to keep warm.
2. In large skillet, cook beef over medium-high heat 8 minutes or until browned and internal temperature reaches 160 degrees, breaking up beef with side of spoon: drain. Add garlic and salt: cook 1 minute, stirring occasionally. Makes about 2 cups beef mixture.
3. In separate large skillet, heat remaining
1 tablespoon oil over medium-high heat. Add carrot, pepper and onion; cook 4 minutes, stirring occasionally. Add mushrooms; cook 4 minutes or until vegetables are lightly browned and tender, stirring occasionally. Makes about 2 cups vegetable mixture.
4. In medium microwave-safe bowl, heat pasta sauce in microwave oven on high 2 1/2 minutes or until heated through, stirring every 30 seconds.
5. Divide noodles into 4 bowls; top with beef mixture, pasta sauce, vegetable mixture, cheeses and basil.
Nutritional Analysis Per Serving
- Calories: 495.00
- Fat Content: 18.00g
- Saturated Fat Content: 7.00g
- Cholesterol Content: 96.00mg
- Sodium Content: 681.00mg
- Carbohydrate Content: 45.00g
- Fiber Content: 5.00g
- Protein Content: 38.00g
Estimated values generated by Cook'n Software.
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