1 box oven-ready lasagne, Barilla
2 tbsp extra virgin olive oil
½ cup white wine, (optional)
4 cup mozzarella cheese, shredded and divided
salt
black pepper, to taste
2 jars marinara sauce, Barilla
1 lb lean ground beef , or sausage, browned
15 fl oz ricotta cheese, 1 container
½ cup parmigiano-reggiano cheese, grated
Pre-heat oven to 375 degrees F. In a large skillet, heat olive oil and brown meat until cooked through; season with salt and pepper.
If desired, add the wine (optional) and continue cooking until liquid has reduced by half, set aside.
In a bowl, combine ricotta, 2 cups mozzarella, and Parmigiano cheese. Stir well.
Spray a 13x9-inch baking dish with non-stick cooking spray. Pour one cup of sauce on the bottom of the dish; spread evenly.
Place 3 sheets of Barilla’s no boil lasagna noodles side by side (sheets will expand while baking to the ends of the dish).
Sugar: 1g
:
Calcium: 319mg
Calories: 279kcal
Carbohydrates: 3g
Cholesterol: 75mg
Fat: 18g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 213mg
Protein: 22g
Saturated Fat: 10g
Sodium: 358mg
Trans Fat: 1g
Vitamin A: 450IU
Vitamin C: 1mg
