Ingredients:
- 1 lb. lean ground beef
- 1/4 teaspoon salt
- 1 28oz. jar spaghetti sauce
- 1 14-1/2oz. can Italian-style diced tomatoes, undrained
- 1 teaspoon ground red pepper
- 1 15-ounce carton part-skim ricotta cheese
- 1/4 cup grated Parmesan
- 1 egg, beaten
- 10 uncooked lasagna noodles
- 1-1/2 cups shredded part-skim mozzarella
Directions:
- 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.
- Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
- Spread 2 cups beef sauce over bottom of 13" x 9" baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place fifth 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 sauce. Place remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
- Bake at 375° F for 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 squares.
