Spetzque
Yield
6 servingsPrep
40 minCook
30 minReady
80 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
9 | each | lasagna noodles |
*
|
1 | small |
onions
chopped |
|
1 ½ | pounds |
beef
7% fat |
|
16 | ounces | spaghetti sauce |
|
1 | dash | black pepper |
*
|
1 | dash |
oregano
dried |
*
|
1 | dash | italian seasoning |
*
|
1 ¼ | cups |
corn
thawed |
|
1 ¼ | cups |
green peas
thawed |
|
2 | cups |
mozzarella cheese, non-fat
shredded |
*
|
Trans-fat Free, High Fiber
Directions
Cook lasagna noodles according to package directions and drain.
Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat.
Drain. Return to pan Add olives and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce and seasonings; Heat through, stirring occasionally; set aside. Preheat oven to 350?F. Place 3 noodles in bottom of 13x9 inch baking dish . Spread half the beef mixture over noodles, then half the corn and peas. Repeat layers ending with noodles. Bake lasagne 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting.
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