Lasagna
Ingredients
- 250 g or 1/21/2 g Lean ground beef
- 250 g or 1/21/2 g Lean ground turkey
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 1 Clove garlic minced
- 15 ml or 11 ml Dried basil
- 7 ml or 1 1/21 1/2 ml Salt
- 1 Can (540 ml/19 oz) tomatoes undrained
- 2 Cans (156 ml/5 1/2 oz each) tomato paste
- 500 ml or 22 ml Water
- 9 Lasagna noodles (about 250 g)
- 2 Eggs
- 750 ml or 33 ml Light ricotta cheese
- 125 ml or 1/21/2 ml grated Parmesan cheese
- 30 ml or 22 ml Dried parsley flakes
- 2 ml or 1/21/2 ml Pepper
- 750 ml or 33 ml Shredded mozzarella cheese (375 g/12 oz)
- - Vegetable cooking spray
Directions
1. In large nonstick skillet, brown ground beef and turkey. Drain off excess drippings. Add cereal. Stir in garlic, basil, tomatoes, tomato paste and water. Cover and simmer 15 minutes, stirring occasionally.
2. While meat mixture is simmering, cook noodles according to package directions. Drain, rinse under cold water and set aside.
3. Beat eggs slightly. Add ricotta, Parmesan, parsley flakes and pepper.
4. Cover bottom of 3.5 L (13x9") baking dish with thin layer of meat mixture. Top with half the noodles. Spread with half the remaining meat mixture. Top with half the mozzarella cheese. Spread with half the egg mixture. Repeat layers.
5. Bake at 190°C (375°F) about 30 minutes or until thoroughly heated and lightly browned. Let stand about 10 minutes before serving.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
