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No-Fuss Beef Lasagna
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Easy to make, and full of culinary comfort.
|1 lb ground beef|
|1/4 teaspoon salt|
|1 jar spaghetti sauce|
|1 can Italian-style diced tomatoes, undrained|
|1/4 teaspoon red pepper, ground|
|15 oz ricotta cheese|
|1/4 cup Parmesan cheese|
|1 egg, slightly beaten|
|10 lasagna noodles|
|1 1/2 cups mozzarella cheese, shredded|
- Heat oven to 375° F.
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
- Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
- Spread 2 cups beef sauce in bottom of large baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
- Bake for 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
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