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Vanessa's Make-Ahead Beefy Lasagna

 
Vanessa's Make-Ahead Beefy Lasagna
Image ©
 
One serving costs about $4.18 One serving costs about $4.18

$4.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 95 minutes

Ready in 1 hour and 35 minutes

8 lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:48%

Spoonacular Score: 48%

 

The recipe Vanessa's Make-Ahead Beefy Lasagna could satisfy your Mediterranean craving in about 1 hour and 35 minutes. One serving contains 975 calories, 58g of protein, and 57g of fat. For $4.16 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up small-curd smooth-and-creamy cottage cheese, eggs, tomato-and-basil pasta sauce, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. 1 person has tried and liked this recipe. Only a few people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Try Make-Ahead Lasagna, Make-Ahead Lasagna Rolls, and Make-Ahead Chili & Cheese Lasagna for similar recipes.

Ingredients

Servings:
24 oz
24 oz cheese curd
cheese curd
2 large
2 large eggs
eggs
12
12  lasagna noodles
lasagna noodles
1 lb
1 lb lean ground beef
lean ground beef
0.5 cups
0.5 cups onion
onion
0.5 cups
0.5 cups refrigerated pesto
refrigerated pesto
16 oz
16 oz ricotta cheese
ricotta cheese
1 tsp
1 tsp salt
salt
10 oz
10 oz shredded mozzarella cheese
shredded mozzarella cheese
48 oz
48 oz tomato & basil sauce
tomato & basil sauce
24 oz cheese curd
24 oz
cheese curd
2 large eggs
2 large
eggs
12  lasagna noodles
12
lasagna noodles
1 lb lean ground beef
1 lb
lean ground beef
0.5 cups onion
0.5 cups
onion
0.5 cups refrigerated pesto
0.5 cups
refrigerated pesto
16 oz ricotta cheese
16 oz
ricotta cheese
1 tsp salt
1 tsp
salt
10 oz shredded mozzarella cheese
10 oz
shredded mozzarella cheese
48 oz tomato & basil sauce
48 oz
tomato & basil sauce

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

Read the detailed instructions on My Recipes

Price Breakdown

Cost per Serving: $4.92
Ingredient
24 ounces cheese curd
2 larges eggs
12 lasagna noodles
1 pound lean ground beef
½ cups onion
½ cups refrigerated pesto
16 ounces ricotta cheese
10 ounces shredded mozzarella cheese
48 ounces tomato & basil sauce
Price
$9.23
$0.62
$1.92
$5.13
$0.18
$2.13
$8.05
$4.35
$7.78
$39.39

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • If you prefer lean meat but want to switch it up, try ground turkey, pork, or even bison!

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
979 Calories
58g Protein
57g Total Fat
53g Carbs
14% Health Score
Limit These
Calories
979
49%

Fat
57g
88%

  Saturated Fat
28g
175%

Carbohydrates
53g
18%

  Sugar
14g
17%

Cholesterol
237mg
79%

Sodium
1952mg
85%

Get Enough Of These
Protein
58g
117%

Calcium
1007mg
101%

Selenium
55µg
79%

Phosphorus
437mg
44%

Vitamin B12
2µg
40%

Vitamin A
1901IU
38%

Zinc
5mg
36%

Fiber
7g
29%

Potassium
954mg
27%

Vitamin B2
0.39mg
23%

Manganese
0.42mg
21%

Iron
3mg
20%

Vitamin B3
3mg
20%

Vitamin B6
0.36mg
18%

Magnesium
50mg
13%

Vitamin C
8mg
11%

Copper
0.2mg
10%

Vitamin B5
0.95mg
9%

Folate
28µg
7%

Vitamin B1
0.09mg
6%

Vitamin D
0.6µg
4%

Vitamin E
0.49mg
3%

Vitamin K
1µg
2%

covered percent of daily need

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