Recipe Archives->Pasta Lasagna->Easy 03

No-Fuss Lasagna

1 pound ground beef
28 oz. jar spaghetti sauce
14 1/2 oz can Italian-style diced tomatoes
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 container {15 oz.}  ricotta cheese
10 oz. pkg. frozen spinach, thawed and drained
1/4 cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 1/2 cups shredded Mozzarella cheese

Preheat oven to 375 degrees. Coat a 9 x 13-inch baking dish with
nonstick cooking spray. In a large skillet, brown ground beef over
medium heat; drain.  Add  spaghetti sauce, tomatoes, salt, and red
pepper; mix well. In a medium bowl, combine ricotta cheese, spinach,
Parmesan cheese and  egg; mix well.  Spread 2 cups of the sauce
mixture over the bottom of the baking dish.  Layer 4 noodles
lengthwise over the sauce in the baking dish and 1 noodle  across
the end of the dish, completely covering the sauce. Spread the
ricotta  mixture evenly over the noodles, then sprinkle 1 cup of
the Mozzarella  cheese. Cover with 1 1/2 cups of the sauce, then
arrange the remaining 5  noodles over the top. Spread remaining
sauce over the top. Bake 45 minutes, or until noodles are tender.
Remove from oven and top with remaining 1/2 cup Mozzarella cheese.
Cover with aluminum foil and let stand 15 minutes. Cut and serve.

Printable version: easy03.txt.