Name: Beef Lasagna
Prep time: 7 s
Cook time: 26 s
Total time: 33 s
Yield: 8
Cuisine: American,Local
Ingredients: 0.75 Pound Lasagna Sheets; 1 Teaspoon Olive Oil; 1 Pound Ground Mince; 2 Pieces Garlic; 1 Teaspoon Black Pepper; 1 Teaspoon MAGGI® Naturisimo Complete Seasoning; 4 Cups Tomato Sauce; 1 Cup Cheese Ricotta Part Skim Milk; 1/2 Cup Cheese Parmesan Grated; 1/4 Cup Parsley; 1 1/4 Cup Mozzarella cheese

1.Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

2.Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic 1 tsp MAGGI NATURISIMO and stir for 1 minute. Add tomato sauce and stir until warmed through, season with pepper.

3.3. Combine ricotta, ¼ cup Parmesan, and parsley in a large mixing bowl and season with remaining MAGGI NATURISIMO. Set aside.

4.In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna sheets, a layer of ricotta mixture, and a single layer of mozzarella, then repeat layers. Top last layer of lasagna sheets with meat sauce, Parmesan, and mozzarella.

5.Cover with foil and bake for 15 minutes, then increase temperature to 400 degrees F and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.

Carbohydrates	35.6 g
Energy	477.8 kcal
Fats	26.4 g
Fiber	1.6 g
Protein	23.1 g
Saturated Fats	11.6 g
Sodium	505.3 mg
Sugars	1.8 g

Nutritional facts per serving

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NUTRITIONAL INFORMATION 477.8 kcal = 2,000kj /per portion

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Nutritional facts per serving

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Beef Lasagna

No incluido en la receta

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Instructions

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NUTRITIONAL INFORMATION 477.8 kcal = 2,000kj /per portion

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Recipe ratings (1)

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Related recipes

Callaloo Lasagna Roll Ups

Chicken Lasagna with Maggi Jerk Seasoning

Linguine in Zesty Lemon Sauce

Eggplant & Tomato Pasta

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