* 12 Servings
* Prep: 1 hour Bake: 35 min. + standing
Ingredients
* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 can (28 ounces) stewed tomatoes
* 2 cans (6 ounces each) tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 1 bay leaf
* 9 lasagna noodles
* 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* 1/2 cup grated Parmesan cheese
Directions
* In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened.
* Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
* Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
* Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
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