|1 pounds||Lean ground beef|
|26 ounces||Prepared spaghetti sauce|
|14½ ounce||Canned diced tomatoes Italian-style, undrained|
|¼ teaspoon||Ground red pepper|
|15 ounces||Part-siim ricotta cheese|
|¼ cup||Grated Parmesan cheese|
|10||Uncooked lasagna noodles|
|1½ cup||Part-skim mozzarella cheese (shredded)|
All-time favorite lasagna just got easier! This one is layered with uncooked lasagna noodles to save a step.
Preparation and cook time: 65 Minutes 1. Heat oven to 375 F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
2. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1½ cups beef suace. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
4. Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 x 3-inch) squares.
299 calories per serving
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --
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