Beef Lasagna Recipe


• 12 Ounces lean ground beef
• 1/2 Cup chopped onion (1 medium)
• 1/2 Cup finely chopped carrot (1 medium)
• 2 Cloves garlic, minced
• 15 Ounce can Italian-style tomato sauce
• 6 Ounce can tomato paste
• 1/2 Cup water
• 1/4 Teaspoon black pepper
• 9 Lasagna noodles
• 1 Egg, beaten
• 15-ounce carton light ricotta cheese
• Nonstick cooking spray
• 1 Cup shredded part-skim mozzarella cheese (4 ounces)
• 1/4 Cup grated Parmesan or Romano cheese (1 ounce)


In a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to a boil; reduce heat. Simmer, covered for 10 minutes, stirring occasionally.

Cook lasagna noodles according to the package directions. Drain noodles; rinse with cold water. In a small bowl stir together the egg and ricotta cheese for the filling.

Lightly coat a 2-quart baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, covered, at 375 degrees for 20 minutes. Uncover and bake for another 5 minutes. Let stand for 10 minutes before serving. Makes 8 servings.