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No-Fuss Beef Lasagna
All-time favorite lasagna just got easier! This one is layered with uncooked
lasagna noodles to save a step.

Prep: 20 minutes
Cook: 45 minutes
Servings: Serves 12
1 lb. lean 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

Preheat oven to 375F.
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.
Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
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.