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[Start to finish: 20 minutes assembly, 1 hour baking time, 10 minutes resting time]

1 teaspoon vegetable oil
1 pound ground beef (93 percent lean), defrosted if frozen
1 large onion (for about 1 cup chopped)
3 cans (8 ounces each) no-salt- added tomato sauce
1 tablespoon bottled minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
Cayenne pepper to taste, optional
Salt to taste, optional
8 no-cook lasagna noodles (1/2 box)
1 can (15 ounces) red kidney beans
2 cups already shredded sharp cheddar cheese

Cook’s note: If you do not have an 8-inch-square, 3-inch-high casserole, use a 8-by-11.5-by-2-inch glass casserole dish and make two layers instead of four.

Preheat the oven to 375 degrees.

In a large Dutch oven or soup pot, heat the oil on medium high just until hot. Crumble the ground beef into the skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring frequently, until the ground beef is finely crumbled and completely browned, about 5 minutes. Reduce the heat to medium. Meanwhile, rinse and drain the beans, and set aside.

To the browned ground-beef mixture, add the tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves. Stir to mix well. Adjust to taste with cayenne pepper and salt, if desired. Reduce the heat to simmer, and continue to cook, stirring from time to time, until ready to assemble the lasagna.

Beans are layered into the lasagna when assembling it, not stirred into the sauce.

Assemble the lasagna:
Spray an 8-by-8-by-3-inch glass casserole (see Cook’s note) dish with cooking-oil spray. Spread about 1 cup of the meat sauce in the bottom of the dish.

Top with 2 lasagna noodles, 1 cup meat sauce, 1/3 of the beans and 1/4 cup cheese.

Repeat this layer twice.

Top with the last 2 lasagna noodles, remaining meat sauce and cheese.

Spray a piece of aluminum foil with cooking-oil spray (or use nonstick foil), and cover the lasagna tightly. Bake for 50 minutes, then uncover and bake an additional 10 minutes, or until the cheese bubbles.

Remove from the oven and let rest at least 10 minutes before serving. Serves 6

Approximate values per serving: 480 calories (37 percent from fat), 20 grams fat (10 grams saturated), 84 mg. cholesterol, 35 grams protein, 40 grams carbohydrates, 6.45 grams dietary fiber, 464 mg. sodium.


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