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Shortcut Lasagna

Source of Recipe


Cooking Light-6/00






List of Ingredients



• 8 ounces uncooked medium egg noodles
  
• 1 1/4 cups fat-free ricotta cheese
  
• 1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried oregano
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 pound ground round
  
• 2 cups tomato sauce
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Cook noodles in boiling water 5 minutes, omitting salt and fat.
   
   
3. While noodles are cooking, combine ricotta, 1 cup provolone, basil, oregano, salt and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.
   
   
4. Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixture in a 11 x 7-inch baking dish coated with cooking spray. Spread ricotto mixture over noodles. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone. Bake at 375 for 15 minutes or until cheese melts.
   
   
5. Servings: 6