Shortcut Lasagna

This dish has all the flavor of lasagna, but takes a fraction of the time to prepare and serves up like a casserole.

Yield: 6 servings.
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 30%
  • Fat: 14g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 37g
  • Carbohydrate: 37.2g
  • Fiber: 2.3g
  • Cholesterol: 107mg
  • Iron: 4.1mg
  • Sodium: 912mg
  • Calcium: 333mg

Ingredients

  • 8 ounces uncooked medium egg noodles
  • 1 1/4 cups fat-free ricotta cheese
  • 1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound ground round
  • 2 cups tomato sauce
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Cook noodles in boiling water 5 minutes, omitting salt and fat.
  3. While noodles are cooking, combine ricotta, 1 cup provolone cheese, basil, oregano, salt, and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.
  4. Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixture in an 11 x 7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375° for 15 minutes or until cheese melts.
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