Garfieldhome: No-Fuss Beef Lasagna


	No-Fuss Beef Lasagna


	Prep Time: 20 minutes Cooking time: 60 minutes


	Ingredients: 1 lb. ground beef 1/4 tsp. salt 1 jar prepared spaghetti sauce (26-30 oz.) 1 can Italian-style, diced tomatoes, undrained (14 1/2 oz.) 1/4 tsp. ground red pepper 1 carton part-skim ricotta cheese (15 oz.) 1/4 c. Parmesan cheese, grated 1 egg, beaten 10 uncooked lasagna noodles 1 1/2 c. part-skim mozzarella cheese, shredded

Recipe:

Heat oven to 375 degrees. In large non-stick skillet, brown ground beef over medium heat for 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.

Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.

Spread 2 c. beef sauce over bottom of 9" x 13" baking dish. Arrange four lasagna noodles lengthwise in single layer. Place fifth 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 c. mozzarella cheese and top with 1 1/2 c. beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

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") squares. Makes 12 servings.