Beef / Pork

BC Lasagna takes 30 minutes to prepare.

BC Lasagna takes 120 minutes to cook.

BC Lasagna makes 12 servings.

The ingredients for BC Lasagna are:

1 lb ground beef
6 oz lean ground pork
? c onion, chopped
1 clove garlic, minced
1 can (16 oz) tomatoes
1 can (15 oz) tomato sauce
3 T parsley flakes, divided
2 T sugar
2 ? t salt, divided
1 t basil leaves
24 oz fat free ricotta cheese
1 c grated Parmesan cheese, divided
1 t oregano leaves
1 pkg (8 oz) lasagna noodles, cooked and well drained
? lb reduced fat mozzarella cheese, shredded

Here is how you make BC Lasagna:

Cook and stir ground beef, ground pork, onion, and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.Add tomatoes and break up with fork. Stir in tomato sauce, 2 T parsley flakes, the sugar, 1 t salt, and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.Heat oven to 350 degrees. Mix ricotta cheese, ? c Parmesan cheese, 1 T parsley flakes, 1 ? t salt ant the oregano. Reserve ? cup meat sauce for thin top layer.In ungreased baking pan, 13x9x2 inches, layer ? each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with ? c Parmesan cheese. ( If desired, lasagna can be covered and refrigerated several hours at this point.)Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.Serving Size: makes 12 servings (3-inch square per serving)Number of Servings: 12Recipe submitted by SparkPeople user JENNIDANGEROUS.

The nutritional information for BC Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 293.0

• Total Fat: 12.1 g
• Cholesterol: 62.1 mg
• Sodium: 1,334.1 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.2 g
• Protein: 29.4 g