Serves: 6
Total Calories: 970

1 tablespoon olive oil
1 pound ground beef
3/4 cup red wine
salt ground black pepper to taste
1 (16-ounce) jar Alfredo sauce
1 (15-ounce) container ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
1 (26-ounce) jar marinara sauce
12 sheets no-boil lasagna noodles (about 12 ounces)

Heat the oven to 375°F. Heat the olive oil in a medium skillet over medium-high heat. Add the beef and brown, chopping and turning with a spatula to help it brown evenly. Add the wine and simmer until it is mostly evaporated, about 5 minutes. Season with salt and pepper.

In a large bowl, mix the Alfredo sauce, ricotta cheese, 1 1/2 cups of the mozzarella, salt, and pepper.

Spread 1/2 cup of the marinara sauce over the bottom of a 9-by-13-inch baking dish. Top with a layer of 3 noodles spread 1 cup sauce over the noodles, and top with one third of the ricotta mixture and one third of the beef. Top with another layer of noodles, another 1 cup sauce, half of the remaining ricotta mixture, and half of the remaining beef. Make another layer of noodles, another cup of sauce, and the remaining ricotta mixture and beef. Cover with the remaining noodles. Add 1/2 cup water to the remaining pasta sauce in the jar, seal with the lid, and shake to combine. Pour over the top of the lasagna and cover tightly with foil. Bake for 45 minutes.

Uncover, top with the remaining mozzarella, and bake for another 15 minutes. Let rest for at least 15 minutes before serving. Cut into 6 portions. Lasagna slices better after it has been refrigerated or frozen and reheated.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 970
Calories from Fat: 216

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