Classic Beef Lasagna

• 1 hr 30 min
• 10 SERVINGS
• 540 Cal
• 38 g Protein

Ingredients:

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 1/2 cup dry red wine
• 2 teaspoons dried Italian seasoning, divided
• 2 jars (24 ounces each) reduced-sodium pasta or marinara sauce
• 2-1/2 cups shredded mozzarella cheese, divided
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 to 12 ounces) frozen chopped spinach, thawed, squeezed dry (optional)
• 1 egg, beaten
• 1 package (16 ounces) no-cook wavy lasagna noodles
• 1/4 cup shredded Parmesan cheese

Cooking:

1. Preheat oven to 350°F. Heat 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add wine and 1-1/2 teaspoons Italian seasoning; cook 3 minutes, stirring occasionally. Remove skillet from heat; stir in pasta sauce. Set aside.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Combine 1-1/2 cups mozzarella cheese, ricotta cheese, spinach, if desired, egg and remaining 1/2 teaspoon Italian seasoning in large bowl; mix well. Set aside.
3. Spread 1 cup beef mixture over bottom of greased 13 x 9 x 2-inch glass baking dish. Top with 4 lasagna noodles, third of cheese mixture and 1 cup beef mixture. Repeat layers twice with each layer containing 4 noodles, half of remaining cheese mixture and 1 cup beef mixture. Top lasagna with remaining 4 noodles; then remaining 1 cup beef mixture.
4. Cover with aluminum foil. Bake in 350°F oven 40 minutes. Remove foil. Sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese. Bake 20 minutes or until sauce is bubbly and cheese is golden brown. Remove from oven; let stand 10 minutes before serving.
Cook's Tip: Drizzle with extra virgin olive oil before serving, if desired.