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This light and delicious version of lasagna can be made in a fraction of the time.1 pound Dierbergs lean ground beef
2 cloves garlic, minced
1 jar (26 ounces) tomato basil pasta sauce
1/2 cup water
1 carton (15 ounces) light ricotta cheese
1 box (10 ounces) frozen chopped spinach, thawed and
well drained
1/2 cup Dierbergs grated parmesan cheese
2 teaspoons Italian herb seasoning
1/4 teaspoon salt
Freshly ground black pepper
8 ounces dumpling egg noodles (2 cups), cooked according
to package directions
4 ounces (1 cup) Dierbergs shredded six-cheese Italian blend Heat large skillet over medium-high heat. Crumble ground beef into skillet; add garlic and cook stirring occasionally until browned, about 5 to 6 minutes. Drain off any fat. Stir in pasta sauce and water; simmer for 5 minutes. In medium bowl, combine ricotta, spinach, parmesan, Italian seasoning, salt, and pepper. Reserve 2 cups ground beef mixture. Layer half of the cooked noodles over remaining ground beef mixture in skillet. Top with ricotta mixture, remaining noodles, and reserved ground beef mixture. Sprinkle six-cheese blend over top. Cover and cook over low heat until heated through, about 20 minutes.
Makes 6-8 servings Servings: Per serving Calories: 351 Cholesterol: 79 mg
Fat: 13 g
Sodium: 676 mg
Carbohydrates: 32 g
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