For dinner tonight, I am going to make a quick and easy version of lasagna.
1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles, uncooked
1 1/2 cups part-skim Mozzarella cheese, shredded
1. Heat oven to 375ºF. 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 × 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 sauce. 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 × 3-inch) squares.