No-Fuss Beef Lasagna
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Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
July 18, 2020
Persons
12
Serving Size
1 serving
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour, 5 minutes
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 1 lb. lean ground beef or - 12 ounces fully cooked ground beef
- 1/4 tsp. salt
- 1 jar (26 to 30 ounces) prepared spaghetti sauce
- 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
- 1/2 tsp. ground red pepper
- 1 carton (15 ounces) part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 10 uncooked, lasagna noodles
- 1-1/2 cups shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 375°F.
- In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt, stir in spaghetti sauce, tomatoes, red pepper, set aside.
- If using fully cooked ground beef, stir beef into sauce, add tomatoes and red pepper and set aside.
- Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
- 5. Spread 2 cups of the beef and sauce mixture in a 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in a single layer. Place a 5th noodle across the end of the 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 a single layer and press lightly into sauce. Top with remaining beef sauce.
- Bake 45 minutes or until noodles are tender.
- Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil. Let stand 15 minutes. Cut into 12 (3 x 3 inch) squares.