Lasagna with Ground Beef
School cafeterias everywhere serve this kid-tested favorite containing lots of antioxidant vitamin C and lycopene to keep their students healthy.
- 10 to 12 ounces ground lean beef
- 1 1/2 tablespoons dehydrated onion flakes
- 1/2 teaspoon ground basil
- 1 1/4 teaspoons garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley flakes
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried marjoram leaves
- 1/8 teaspoon ground thyme
- 1 (14.5 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 1/3 cups water
- 7 ounces uncooked lasagna noodles
- 1 1/4 cups shredded American cheese (5 ounces)
- 2 cups shredded part skim mozzarella cheese (8 ounces)
Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain and rinse with cold water. Drain well; set aside.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling; sprinkle with half of cheeses. Repeat. Sprinkle additional cheese on top.
Place baking dish on a baking sheet. Bake in preheated 375ºF oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition facts per serving: 280 cal (44% cal. from fat), 14g total fat (7g sat fat, 5g mono, <1g poly), 45mg chol., 400mg sodium, 21g carbo., 2g fiber, 18g pro. Daily Value: 20% vit. A, 20% vit. C, 25% calcium, 15% iron, 13% potassium.
Adapted from the School Nutrition Association Recipe Database.