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Beef Lasagna

serves 8 – 10

Serves 4


1 1/2 pounds Certified Angus Beef ® ground beef
1/2 large yellow onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 (24-once) jars tomato basil pasta sauce
1 (15-ounce) tub low fat ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh Italian parsley
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 pound (9) lasagna noodles (cooked according to package directions)
4 cups shredded Italian cheese blend



1. Preheat oven to 350°F.
2. In a large saucepan, combine ground beef, onion and garlic. Cook over medium heat stirring often, until onions are soft and no pink remains in beef. Discard excess fat; stir in red pepper flakes and pasta sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
3. Stir together ricotta, parmesan, eggs, parsley, salt and pepper in a small mixing bowl.
4. Spray a 9 x 13 casserole dish with non-stick spray. Spread one-third of beef sauce evenly on bottom, cover with single layer of 3 noodles, half of ricotta mixture, one-third beef sauce, 2 cups shredded cheese, 3 noodles, remaining ricotta mixture, beef sauce, noodles and cheese.
5. Cover a sheet tray with foil. Place casserole on sheet tray and bake for 30 minutes. Turn, remove foil and bake an additional 20-25 minutes until golden and bubbly.