Hearty lasagna recipe with a ground beef meat sauce and three cheeses layered with uncooked lasagna noodles to save some time.
Preparation Time
25 mins
Cooking Time
1 hr 18 mins
Total Time
1 hr 43 mins
Calories
350 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
Step 2
Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
Step 3
Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
Step 4
Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
Step 5
Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
Step 6
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
Ingredients
¼ teaspoon salt
1 cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
2 teaspoons balsamic vinegar
½ teaspoon ground black pepper, divided
¾ cup chopped yellow onion
2 tablespoons finely chopped garlic
1 teaspoon dried Italian seasoning
PAM® Original No-Stick Cooking Spray
1 ½ cups part-skim ricotta cheese
⅓ cup water, divided
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1 ½ pounds ground chuck beef (80% lean)
2 (14.5 ounce) cans Hunt's® Petite Diced Tomatoes, undrained
