Active Time: 15 minutes
Total Time: 1 hour 5 minutes
Recipe Ingredients
- 1 lb lean ground beef
- 1 jar (26 oz) marinara sauce
- 12 no-cook (oven-ready) lasagna noodles
- 1 tub (32 oz) part-skim ricotta cheese
- 1 large egg
- 6 Tbsp purchased pesto, preferably reduced-fat
- 1 jar (12 oz) roasted yellow or red peppers, drained and torn in strips
- 1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)
Recipe Preparation
1. Have ready a 13 x 9-in. baking dish.
2. Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.
3. Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don’t overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.
4. Drop spoonfuls of 1⁄3 the ricotta mixture and 1⁄3 the pesto over the noodles. Top with 1⁄3 the pepper strips, 1⁄2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.
5. To bake: Heat oven to 375°F / 190°C. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.
Make-Ahead Tip: Can be made through Step 4 up to 1 day ahead.
AND NOW… ENJOY!
If your interested and want some more recipes, check this website!
L'Aperitivo Café
LAperitivoCafe
L'Aperitivo Café 