Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef

  2. 1/4 teaspoon salt

  3. 1 (26 to 30-ounce) jar prepared spaghetti sauce

  4. 1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained

  5. 1/4 teaspoon ground red pepper

  6. 1 (15-ounce) carton part-skim ricotta cheese

  7. 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

  8. 1/4 cup freshly grated Parmesan cheese

  9. 1 large egg, beaten

  10. 10 no cook-style lasagna noodles

  11. 1 1/2 cups shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F (190°C). In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

  2. Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.

  3. Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.

  4. Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

  5. Bake in 375°F (190°C) oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.


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