Light hearted lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Lean ground beef |
| 1 | can | Meatless spaghetti sauce |
| 2 | Cloves garlic crushed | |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 2 | cups | Converted rice |
| 1½ | cup | Parmesan cheese |
| 2 | eaches | Eggs beaten |
| 1 | pack | Frozen spinach thawed and |
| Squeezed dry | ||
| 8 | ounces | Mozzerella thinly sliced |
Directions
Cook beef until no longer pink. Drain off fat and stir in sauce garlic and half of the oregano and basil. Bring to a boil. Simmer for 15 minutes stirring occaisonally. Cook rice according to package directions. Stir in parmesan cheese, eggs, and remaining oregano and basil. In a 13 x 9 inch pan layer one third of the rice mixture. Top with half of the meat mixture half of the spinach and half of the mozzerella. Repeat layers ending with a layer of rice. Cover and bake at 350 for 15 minutes. Uncover and bake 15 to 20 minutes longer.
Place under broiler for 1 min until lightly golden. From Uncle Bens Rice Submitted By ELEANOR MURRAY On 09-09-95