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No-Fuss Beef Lasagna
All-time favorite lasagna just got easier! This one is layered with uncooked lasagna noodles to save a step. |
Prep: 20 minutes
Cook: 45 minutes
Servings: Serves 12
| 1 |
lb. lean ground beef |
| or - |
12 ounces fully cooked ground beef |
| 1/4 |
tsp. salt |
| 1 |
jar (26 to 30 ounces) prepared spaghetti sauce |
| 1 |
can (14-1/2 ounces) Italian-style diced tomatoes, undrained |
| 1/2 |
tsp. ground red pepper |
| 1 |
carton (15 ounces) part-skim ricotta cheese |
| 1/4 |
cup grated Parmesan cheese |
| 1 |
egg, beaten |
| 10 |
uncooked, lasagna noodles |
| 1-1/2 |
cups shredded part-skim mozzarella cheese |
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Preheat oven to 375ºF. |
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In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt, stir in spaghetti sauce, tomatoes, red pepper, set aside. |
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If using fully cooked ground beef, stir beef into sauce, add tomatoes and red pepper and set aside. |
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Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg. |
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Spread 2 cups of the beef and sauce mixture in a 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in a single layer. Place a 5th noodle across the end of the baking dish, breaking noodle to fit dish. Press noodles into sauce. |
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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 a single layer and press lightly into sauce. Top with remaining beef sauce. |
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Bake 45 minutes or until noodles are tender. |
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Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil. Let stand 15 minutes. Cut into 12 (3 x 3 inch) squares. |
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| You can substitute shredded cooked beef for the ground beef in this recipe. |
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| Need help with this recipe? Go to: Ground Beef Basics, Shredded Beef |
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