No-fuss beef lasagna

Yield: 12 Servings

Measure Ingredient
1 pounds Lean ground beef
¼ teaspoon Salt
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
1 \N Egg; beaten
10 \N 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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