No-Fuss Beef Lasagna | Premo Pasta

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May

2009

No-Fuss Beef Lasagna

Written By Allen

What a simple and scrumptious lasagna recipe perfect for all occasions!

1 lb. ground beef

1 jar prepared spaghetti sauce (26-30 oz.)

1 can Italian-style, diced tomatoes, undrained (14 1/2 oz.)

1/4 tsp. ground red pepper

1 carton part-skim ricotta cheese (15 oz.)

1/4 c. Parmesan cheese, grated

1 egg, beaten

10 uncooked lasagna noodles

1 1/2 c. part-skim mozzarella cheese, shredded

1. Heat oven to 375 degrees. In large non-stick skillet, brown ground beef over medium heat for 8 to 10 minutes or until no longer pink. Pour off drippings.

2. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

3. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.

4. Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit.

5. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce.

6. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.

7. Bake in 375*F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.

Makes 6 servings.

To lower fat content, use a colander to rinse cooked ground beef in hot tap water.

For a tasty variation, add oregano, basil and Italian seasonings or try a new flavored spaghetti sauce.

For a low-fat alternative, substitute 1% cottage cheese for the ricotta cheese.

Nutrition information per serving:

621 calories;

30 g fat (15 g saturated fat; 8 g monounsaturated fat);

132 mg cholesterol;

1233 mg sodium;

48 g carbohydrate;