No Fuss Beef Lasagna
Source of Recipe
1 pound ground beef
1/4 teaspoon salt
1 jar spaghetti sauce, 26 to 30 oz.
1 can Italian-style stewed tomatoes, 14 1/2 oz., undrained
1/4 teaspoon ground red pepper
1 carton ricotta cheese, 15 oz.
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
10 uncooked lasagna noodles
1 1/2 cups mozzarella cheese, shredded
1. Preheat oven to 375°F. Wash hands. Heat large nonstick skillet over medium. Add ground beef and break up into small crumbles. Cook 8 to 10 minutes or until beef is no longer pink. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and pepper. Wash hands.
2. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
3. Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1 1/2 cups beef sauce. Add remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
4. Bake 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.