Title: No-Fuss Beef Lasagna
Categories: Main dish, Meats, Casseroles
Yield: 12 Servings

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)

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