| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Ground |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef; 80% lean |
| 32 |
oz |
Spaghetti sauce; zesty |
| 14 1/2 |
oz |
Diced tomatoes; undrained |
| 15 |
oz |
Part-skim ricotta cheese |
| 1 |
|
Egg; well beaten |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
ts |
Dried basil; crushed |
| 6 |
|
Lasagna noodles; uncooked |
| 2 |
c |
Mozzarella cheese; shredded and divided |
INSTRUCTIONS
Heat oven to 375 degrees F. Cook ground beef in preheated large skillet
over medium heat 4 to 6 minutes or until no longer pink, stirring
occasionally to break up ground beef into pea-size pieces. Pour off
drippings. Add spaghetti sauce and tomatoes with liquid to skillet,
stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese
and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch
baking dish; arrange 3 lasagna noodles in single layer, pressing into beef
mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1
cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange
remaining noodles in single layer, pressing lightly into beef mixture. Top
with remaining beef mixture, spreading evenly to cover noodles. Bake in 375
degrees F (moderate) oven 45 minutes or until noodles are fork tender.
Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil
tent. Let stand at least 15 minutes before serving.
NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon
ground red pepper to regular prepared spaghetti sauce.
Recipe by: National Cattlemen's Beef Association & Susan Parenti
Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"
<yillingw@gye.satnet.net> on Oct 17, 1997
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