Provided by Woman's Day
Have ready a 13 x 9-in. baking dish.
Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.
Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don’t overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.
Drop spoonfuls of 1⁄3 the ricotta mixture and 1⁄3 the pesto over the noodles. Top with 1⁄3 the pepper strips, 1⁄2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.
To bake: Heat oven to 375°F. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.
Make-Ahead Tip: Can be made through Step 4 up to 1 day ahead.
Calories 603 Fat 33g Saturated fat 15g Cholesterol 124mg
Sodium 999mg Carbohydrate 42g Fiber 3g
This recipe has been added to the following public cookbooks:
Bloomsman's,
Dinner Recipes,
linda's new recipe book,
KRAUS1936,
shirleys kitchen
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Alfred schrader
12/27/08 06:59 PM | Nice but is not theThose no-cook Lasagna noodles are nice, but not the real thing.
The best are made from scratch, but the kind you boil will do to save time. Boil the noodles so they are tender but not falling apart.
Drain & coat very lightly with oil & set aside.
In a heavy stainless steel fry pan brown your meat with onions, bell peppers, & one garlic clove. Season at the end with salt, oregano, & spices. Assemble you Lasagna in a nice deep baking pan
by first coating the bottom with very light oil, then a layer of noodles, then some meat mixture, noodles, then a layer of provolone cheese, noodles, then more meat, noodles then
mozzarella, noodles, more meat, noodles, ricatta cheese, noodles & top with portabello mushrooms & mozzarella & sprinkle with
romano cheese. Bake at 300 F or just until the Mozzarella on top is melted. Chef Alfred.....alfredschrader@aol.com for questions. |
| ★ ★ ☆ ☆ ☆ | Jason
12/16/08 08:02 AM | SPICE IT UP BIT@HES!I got this great cookbook called "Get in the Kitchen, BIT@HES" (bitchcooks.com).. so many interesting recipes in there.. why just make lasagna??? |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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