No-Noodle Lasagna Beef Dip

Name: No-Noodle Lasagna Beef Dip
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; pasta sauce; garlic; cream cheese; green onions; shredded mozzarella cheese; green onions; crackers

Even devoted pasta purists will flip for this layered dip of shredded beef, cream cheese, green onions and marinara, served with garlicky crackers or crostini.

Cook Time: 35 Minutes

Servings: 8

Ingredients: 8

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Ingredients

1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
1-1/2 cups pasta or marinara sauce (any variety)
1 clove garlic, minced
8 ounces reduced-fat or fat-free cream cheese, softened
1/2 cup thinly sliced green onions
2 tablespoons reduced-fat Parmesan-style grated topping
Sliced green onions (optional)
Garlic or Italian-flavored crackers, pita chips or crostini slices

Preparation

Step 1

Cook beef pot roast according to package directions. Discard gravy or au jus, or reserve for another use. Cool slightly and finely shred pot roast with two forks. Combine shredded beef, pasta sauce and garlic in large bowl. Set aside.
Step 2

Preheat oven to 400°F. Spread cream cheese on bottom of 9-inch pie plate or 8 X 8-inch baking dish. Top evenly with 1/2 cup green onions. Spread beef mixture evenly over onions. Sprinkle with Parmesan topping.
Step 3

Bake in 400°F oven 15 to 20 minutes or until bubbly around edges. Let stand 5 minutes. Sprinkle with additional green onions, if desired. Serve with crackers, as desired.

Nutrition Information

194 Calories

0 %*

5g SAT FAT

0 %DV**

16g PROTEIN

0 %DV

1.7 mg IRON

0 %DV

0 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 194 Calories; 90 Calories from fat; 10g Total Fat (5 g Saturated Fat; 0 g Monounsaturated Fat;) 50 mg Cholesterol; 711 mg Sodium; 11 g Total Carbohydrate; 1.3 g Dietary Fiber; 16 g Protein; 1.7 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0 mg Zinc; 0.1 mcg Selenium; 0.1 mg Choline.

This recipe is an excellent source of Protein.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.