1 pound ground beef
1/4 teaspoon salt
1 (26-ounce) jar prepared spaghetti sauce
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
1/4 teaspoon cayenne pepper
1 (15-ounce) carton part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 1/2 cup shredded part-skim mozzarella cheese


1. Preheat oven to 375 degrees F. In a large nonstick skillet over medium heat, brown ground beef about 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and cayenne; set aside.
2. Meanwhile in a medium bowl, combine ricotta, Parmesan and egg.
3. Spread 2 cups beef sauce over bottom of 9 x 13-inch baking dish. Arrange four 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 and top with 1 1/2 cup 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 before cutting to serve.
For a lower-fat alternative, substitute 1% cottage cheese for the ricotta cheese.
Beef Lasagna
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