- Double Bonus
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 cups prepared spaghetti sauce
- One (15-ounce) container of part-skim ricotta cheese
- 1 egg, lightly beaten
- 1/2 pound (12 pieces) "instant" or "oven ready" lasagne noodles (pre-cooked and dry)
- 2 cups grated Jarlsberg cheese
- 2 ounce chunk smoked Jarlsberg cheese
TO PREPARE THE SAUCE: In a medium skillet over medium heat, heat the olive oil. Crumble the beef into the skillet and cook, stirring, for about 5 minutes or until the meat is no longer pink. Add the prepared sauce and bring to a simmer, then remove from heat and set the sauce aside.
Preheat the oven to 375 degrees F. In a large mixing bowl, combine the ricotta cheese with the egg and set aside.
TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce in the bottom of a 9-x-13-inch baking pan. Place 3 pieces of the uncooked lasagna pieces vertically, down the length of the pan, without them touching (they are pre-cooked and will expand in the oven). Spread 1/3 of the ricotta cheese mixture over the lasagna pieces, then 1/3 of the grated Jarlsberg, then 1/2 cup of the remaining sauce. Repeat this procedure 3 times, making sure that each time you entirely cover the lasagna pieces with sauce and filling or they will dry out in the oven rather than rehydrate and become soft.
Spread the remaining sauce over the last 3 lasagna pieces, covering them well. With a vegetable peeler, shave very thin slices of the smoked cheese and place them over the tomato sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes longer. Remove from oven and let stand 5 minutes before cutting.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
488 calories; 23g total fat; 83mg cholesterol; 960mg sodium; 38g carbohydrates; 3g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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