Ingredients
1/2
lb ground beef round
1/4
cup chopped onion
1/2
teaspoon finely chopped garlic
2
tablespoons balsamic vinegar
2
teaspoons Italian seasoning
1
cup part-skim ricotta cheese
4
precooked lasagna noodles, broken into large pieces
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
cup roasted red bell peppers (from a jar), chopped
5
teaspoons refrigerated basil pesto (from 7-oz container)
1/2
cup shredded mozzarella-Parmesan cheese blend (2 oz)
Preparation
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
