Karen’s Italian Meat Lasagna is actually a leaner and lower fat way to make this great main dish! Preparation time to make it is about the same time as baking it. This Italian Meat Lasagna is worth every bit of time and effort to make and eat to enjoy this delicious homemade baked main dish.
Servings: 9 large or 12 med. size servings
1 lb. lean ground chuck
2 Tbsp. olive oil (or use olive oil cooking spray)
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. chopped (fresh) basil leaves, or dried flakes
1 tsp. table salt (optional)
1/4 tsp black pepper
1-1/2 cups spaghetti sauce
9-12 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna noodles according to package directions. Using two forks or tongs; drape noodles over the edge of a lightly sprayed pan or large greased plate to allow to cool, until ready to use.
In a Dutch oven add olive oil or coat with cooking spray and crumbled meat with garlic powder, onion powder, basil, salt (optional) and pepper. Stir continually, brown the crumbled/seasoned meat fully and then drain in a colander if necessary. Set cooked meat aside to cool.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 x 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until a knife inserted in the center is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9-12 servings.
Karen’s Note: This Italian Meat lasagna can sit 3-4 days in the fridge or up to 6 months in the freezer if covered with plastic wrap, but make sure to remove the plastic wrap and cover with foil prior to cooking. A frozen lasagna will need to thaw in refrigerator for at least a day prior to cooking it as well.
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