Lasagna

Title:
Lasagna

Yield:
8 Servings

Categories:
Ground




Ingredients:





     1 lb Ground beef; 80% lean


    32 oz Spaghetti sauce; zesty


14 1/2 oz Diced tomatoes; undrained


    15 oz Part-skim ricotta cheese


     1    Egg; well beaten


   1/4 c  Grated Parmesan cheese


     1 ts Dried basil; crushed


     6    Lasagna noodles; uncooked


     2 c  Mozzarella cheese; shredded


          -and divided






 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 x 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.


 Recipe by: National Cattlemen's Beef Association & Susan Parenti


 


 Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega"


 
on Oct 17, 1997