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Ingredientes
- 9 x lasagna noodles
- 1 sm onion minced
- 1Â 1/2 lb Grnd Beef, 7% fat
- 16 ounce spaghetti sauce, Classico Sun Dry Tomato
- 1 dsh pepper
- 1 dsh dry oregano
- 1 dsh Italian seasoning
- 1Â 1/4 c. frzn corn thawed
- 1Â 1/4 c. frzn peas thawed
- 2 c. shredded nonfat mozzarella cheese
Direcciones
- 1. Cook lasagna noodles according to package directions. Drain.
- 2. Cook beef in large skillet over medium-high heat till meat is brown, stirring to separate meat. Drain. Return to pan
- 3. Add in olives and onion. Cook, stirring occasionally, till vegetables are tender. Add in spaghetti sauce and seasonings. Heat through, stirring occasionally; set aside.
- 4. Preheat oven to 350F.
- 5. Place 3 noodles in bottom of 13x9 inch baking dish. Spread half the beef mix over noodles, then half the corn and peas.
- 6. Repeat layers ending with noodles.
- 6. Bake lasagne 25 min. Sprinkle with cheese; bake 5 min more or possibly till bubbly. Let stand 10 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 370 | |
| Calories from Fat 147 | 40% |
| Total Fat 16.34g | 20% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 745mg | 31% |
| Potassium 541mg | 15% |
| Total Carbs 17.89g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.8g | 5% |
| Protein 36.38g | 58% |
