Lasagna

* Exported from MasterCook *

Lasagna

Recipe By : National Cattlemen's Beef Association & Susan Parenti
Serving Size : 8 Preparation Time :0:20
Categories : Ground

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
32 ounces spaghetti sauce -- zesty
14 1/2 ounces diced tomatoes -- undrained
15 ounces part-skim ricotta cheese
1 egg -- well beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil -- crushed
6 lasagna noodles -- uncooked
2 cups 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.

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NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon
ground red pepper to regular prepared spaghetti sauce.