Recipe - No-Fuss Beef Lasagna

1 pound Lean ground beef
One fourth teaspoon Salt
26 ounce Prepared spaghetti sauce
14 One half ounce Canned minced tomatoes
Italianstyle, undrained
One fourth teaspoon Ground red pepper
15 ounce Partskim ricotta cheese
One fourth cup Grated Parmesan cheese
1 Egg; beaten
10 Uncooked lasagna noodles
1 One half cup Partskim mozzarella cheese
(shredded)

Alltime 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 One half 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 3inch) squares.

299 calories per serving
Posted to MMRecipes Digest V4 #296 by BobbieB1@aol.com on Nov 14, 1997