| 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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