INGREDIENTS

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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