Shelly's Recipe

BEEF AND SPINACH LASAGNA - Easy

Category: Pasta - Baked

1 lb lean ground beef
1/4 tsp salt
1 jar (26 to 30 oz) prepared spaghetti sauce
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1/4 tsp ground red pepper
1 carton (15 oz) part-skim ricotta cheese
1 (10 oz) pkg frozen chopped spinach, defrosted and well drained
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles:
1 1/2 cups shredded part-skim mozzarella cheese

Heat oven to 375. 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.

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

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.

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. Bake in 375; 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes