Uncle Ben's
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Beefed-Up Lasagna & Rice

Beefed-Up Lasagna & Rice

Makes 6 servings

prep time 25 min

total time 90 min

Ingredients

  • 3 cups (750 mL) Chopped tomatoes (about 3 medium tomatoes)
    2 tsp (10 mL) Olive oil
    12 oz (340 g) Extra-lean ground beef
    1 Stalk celery, chopped
    1 Carrot, chopped
    1/2 Onion, chopped
    2 Cloves garlic, minced
    1/2 tsp (2 mL) Dried oregano
    1/4 cup (60 mL) Tomato paste
    1 cup (250 mL) UNCLE BEN’S® Natural Select® Parmesan and Butter
    1 cup (250 mL) Ricotta
    4 tsp (20 mL) Extra-virgin olive oil
    4 tsp (20 mL) Rice wine vinegar
    1 tsp (5 mL) Honey
    Pinch Salt
    4 cups (1 L) Mixed greens
    1/2 cup (125 mL) Sliced red pepper
    1/2 cup (125 mL) Corn

Directions

  • Add tomatoes to blender; purée until smooth and set aside. In large skillet, heat oil over medium heat; crumble in ground beef. Cook for 5 to 7 minutes or until browned.
  • Add celery, carrot, onion, garlic and oregano; cook, stirring, for 5 minutes or until vegetables start to soften.
  • Add tomato paste; cook for 1 minute. Stir in puréed tomatoes; bring to boil and reduce to simmer. Simmer for 18 to 20 minutes or until thickened.
  • Meanwhile, cook rice according to package directions. Preheat oven to 400˚F (200˚C).
  • Add one-third of the meat sauce to 8-inch (2 L) square glass baking dish; evenly layer half of the rice over top, pressing down with back of spoon.
  • Layer half of the remaining meat sauce over top and crumble half of the ricotta on top. Sprinkle in remaining rice, pressing down with back of spoon.
  • Layer remaining meat sauce over top; sprinkle with remaining ricotta. Cover with foil; bake for 10 minutes. Remove foil; bake, uncovered, for 15 to 20 minutes or until heated through. Let stand for 10 minutes before slicing. Serve with salad.
  • In large bowl, stir together extra-virgin olive oil, vinegar, honey and salt; add greens, red pepper and corn. Toss until well coated.

Tips

For a lighter lasagna use ground veal or turkey

nutritional information

per Serving, 1/6 of recipe

  • Calories

    400

  • Fat

    15g

  • Carbohydrate

    43g

  • Fibre

    3g

  • Protein

    23g

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