Preparation Time: 20 minutes
1 pound ground beef, 80% lean
32 ounces spaghetti sauce, zesty
14 1/2 ounces diced tomatoes, undrained
15 ounces part-skim Ricotta cheese
1 egg, well beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil, crushed
6 lasagna noodles, uncooked
2 cups Mozzarella cheese, shredded and divided
Servings: 8
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 × 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.
1 pound ground beef, 80% lean
32 ounces spaghetti sauce, zesty
14 1/2 ounces diced tomatoes, undrained
15 ounces part-skim Ricotta cheese
1 egg, well beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil, crushed
6 lasagna noodles, uncooked
2 cups Mozzarella cheese, shredded and divided
Servings: 8
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 × 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.
