There is no need to precook the noodles for this no fuss lasagna because the noodles will cook during the baking.
Ingredients
- 1 pound lean ground beef
- ¼ teaspoon salt
- 1 jar or can (26 ounces) prepared spaghetti sauce
- 1 can Italian style diced tomatoes, untrained
- ¼ teaspoon ground red pepper
- 1 carton Ricotta cheese
- 1 package frozen chopped spinach, defrosted and well drained
- ¼ cup grated Parmesan cheese
- 1 egg beaten
- 10 uncooked lasagna noodles
- 1 ½ cups shredded Mozzarella cheese
Method
Heat oven to 375 degrees.
In a large nonstick skillet, brown ground beef over medium heat until it is no longer pink. Drain well. Season with salt, add spaghetti sauce, tomatoes and red pepper, stirring to combine. Set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach, parmesan cheese and egg. Spread 2 cups beef mixture over bottom of a 13X9 inch baking dish. Arrange 5 lasagna noodles in single layer, completely covering bottom of dish. Press noodles into sauce. Spread entire ricotta cheese mixture on top of noodles, sprinkle with 1 cup mozzarella cheese and top with 2 cups beef mixture. Arrange remaining noodles in single payer and press lightly into sauce. Top with remaining beef sauce.
Bake in 375 degree oven for 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top. Let stand 15 minutes before cutting into 12 squares.
