| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Main dish, Meats, Casseroles |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/4 |
ts |
Salt |
| 26 |
oz |
Prepared spaghetti sauce |
| 14 1/2 |
oz |
Canned diced tomatoes Italian-style, undrained |
| 1/4 |
ts |
Ground red pepper |
| 15 |
oz |
Part-skim ricotta cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg; beaten |
| 10 |
|
Uncooked lasagna noodles |
| 1 1/2 |
c |
Part-skim mozzarella cheese (shredded) |
INSTRUCTIONS
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 1 1/2 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
Posted to MM-Recipes Digest V4 #296 by BobbieB1@aol.com on Nov 14, 1997
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