1 can Italian-style diced tomatoes, undrained, 14.5 oz.
1/2 teaspoon ground red pepper
1 carton ricotta cheese, 15 oz.
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
10 uncooked lasagna noodles
1 1/2 cups shredded mozzarella cheese
Directions:
Preheat oven to 375° F.
Bring a large nonstick skillet to medium heat. Once hot, brown ground beef for 8 to 10 minutes. Pour off drippings from skillet. Season beef with salt then add and stir in spaghetti sauce, tomatoes and ground red pepper; set aside.
In a medium bowl, mix together ricotta cheese, egg, and Parmesan cheese. Spread 2 cups of the spaghetti sauce mix into a 13 x 9 x 2-inch baking dish. Place 4 lasagna noodles, lengthwise, in a single layer on top of the sauce. Break a 5th noodle so that the broken piece will fit across the end of the baking dish. Gently press noodles into sauce. Spread ricotta cheese mixture over noodles. Sprinkle ricotta cheese with 1 cup mozzarella cheese then top with 1 1/2 cups spaghetti sauce. Place remaining noodles in a single layer on top of sauce; gently press into sauce. Top with remaining spaghetti sauce.
Bake until noodles are tender, about 45 minutes. Sprinkle remaining mozzarella cheese on top, tent lightly with aluminum foil and let stand for 15 minutes. Cut into 12 squares then serve.
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Ground Beef Lasagna
Serves 12
Ingredients:
1 lb ground beef
Salt, to taste
1 jar spaghetti sauce, 26 oz.
1 can Italian-style diced tomatoes, undrained, 14.5 oz.
1/2 teaspoon ground red pepper
1 carton ricotta cheese, 15 oz.
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
10 uncooked lasagna noodles
1 1/2 cups shredded mozzarella cheese
Directions:
Preheat oven to 375° F.
Bring a large nonstick skillet to medium heat. Once hot, brown ground beef for 8 to 10 minutes. Pour off drippings from skillet. Season beef with salt then add and stir in spaghetti sauce, tomatoes and ground red pepper; set aside.
In a medium bowl, mix together ricotta cheese, egg, and Parmesan cheese. Spread 2 cups of the spaghetti sauce mix into a 13 x 9 x 2-inch baking dish. Place 4 lasagna noodles, lengthwise, in a single layer on top of the sauce. Break a 5th noodle so that the broken piece will fit across the end of the baking dish. Gently press noodles into sauce. Spread ricotta cheese mixture over noodles. Sprinkle ricotta cheese with 1 cup mozzarella cheese then top with 1 1/2 cups spaghetti sauce. Place remaining noodles in a single layer on top of sauce; gently press into sauce. Top with remaining spaghetti sauce.
Bake until noodles are tender, about 45 minutes. Sprinkle remaining mozzarella cheese on top, tent lightly with aluminum foil and let stand for 15 minutes. Cut into 12 squares then serve.
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