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Ingredientes
- 1 lb lean grnd beef
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 jar (28oz) spaghetti sauce
- 1 can (14.5z) stewed tomatoes minced (undrained)
- 10 ounce spinach, frzn thawed and liquid removed
- 1 ct ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1 x egg beaten
- 10 x uncooked lasagna noodles
- 1Â 1/2 c. (6oz) mozzarella cheese shredded
Direcciones
- Preheat the oven to 375 degrees. In a large skillet, cook the grnd beef over medium heat for 8-10 min, or possibly till browned; drain the excess liquid.
- Add in the salt, pepper, spaghetti sauce, and tomatoes; stir till well blendedthen set aside. In a medium-sized bowl, combine the spinach, ricotta and Parmesan cheeses, and the egg; mix well. Spead 2 c. of the sauce mixtureover the bottom of a 9" x 13" baking dish which has been coated with nonstickvegetable spray. Place 4 of the uncooked noodles lengthwise over the sauce and 1 noodle crosswise across the end of the bakign dish, completely coveringthe sauce mix and pressing the noodles into it. Spread the ricotta mix proportionately over the noodles, then sprinkle with 1 c. mozarella cheese.
- Cover which proportionately with the 1 1/2 c. of the sauce mix, then arrange theremaining noodles over the sauce, pressing lightly into the sauce. Spread the remaining sauce over the top. Bake for 45 min, or possibly till the noodlesare tender. Remove from the oven and sprinkle with the remaining 1/2 c. mozzarella; cover with aluminum foil and let sit at room temperature for 15minutes before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 204 | 51% |
| Total Fat 22.64g | 28% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.71g | |
| Cholesterol 104mg | 35% |
| Sodium 940mg | 39% |
| Potassium 874mg | 25% |
| Total Carbs 20.79g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.11g | 8% |
| Protein 27.28g | 44% |
