Short Cut Lasagna - June 2000

[jd]

I've misplaced my recipe for Short Cut Lasagna from the June issue. Would one of the MasterCook wizards mind posting it for me? Thanks so much!

[cookrrr]

Here it is!

Shortcut Lasagna

Preparation Time: 8 minutes
Cooking Time: 21 minutes

8 ounces uncooked medium egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground round
2 cups tomato sauce
Cooking spray

1. Preheat oven to 375.
2. Cook noodles in boiling water 5 minutes, omitting salt and fat.
3. While noodles are cooking, combine ricotta, 1 cup provolone cheese, basil, oregano, salt and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.
4. Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixutre in an 11 x 7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375 degrees for 15 minutes or until cheese melts. Yield: 6 servings.

per serving: calories 416 (30% from fat); fat 14 g (sat 6.8 g, mono 4.5 g, poly 0.9 g); protein 377 g; carb 37.2 g; fiber 2.3 g; chol 107 mg; iron 4.1 mg; sodium 912 mg; calc 333 mg

[This message has been edited by cookrrr (edited 09-05-2000).]

[jd]

Thanks so much cookrrr! I promise something a little more exciting than this for our Supper Club! http://www.cookinglight.com/bbs/wink.gif
jd