Monday, July 25, 2011

Lasagna ~ July 29th is National Lasagna Day

I LOVE this Lasagna recipe because you do not have to boil the noodles.  You just put them in the pan and bake your lasagna!


1 lb ground beef
¼ tsp salt
1 jar prepared spaghetti sauce
1 can (14 ½ oz) Italian-style diced tomatoes, undrained
¼ tsp ground red pepper
1 carton (15 oz) part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 ½ cups shredded mozzarella cheese

Heat oven to 375 degrees F.  Brown ground beef until no longer pink, drain.  Season beef with salt; stir in spaghetti sauce, tomatoes, and red pepper; set aside.  In medium bowl, combine ricotta cheese, Parmesan cheese and egg.  Spread 2 cups beef sauce over bottom of 9x13-inch pan.  Arrange lasagna noodles lengthwise in single layer.  Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 ½ cups beef sauce.  Arrange remaining noodles in single layer; press lightly into sauce.  Top with remaining beef sauce.  

Bake 45 minutes or until noodles are tender.  Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes before serving.

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