From Cattlemen’s Beef Board and the National Cattlemen’s Beef Association
• 1 pound lean ground beef
• 1/4 tsp salt
• 1 jar (26 to 30 ounces) spaghetti sauce
• 1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
• 1/4 tsp ground red pepper
• 1 carton (15 ounces) ricotta cheese
• 1/4 C Parmesan cheese
• 1 egg, slightly beaten
• 10 uncooked lasagna noodles
• 1 1/2 C shredded mozzarella cheese
Heat oven to 375 degrees. Heat large non-stick 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 C beef sauce in bottom of 13-by-9-inch baking dish. Top with four 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 C mozzarella cheese; top with 1 1/2 C 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 mozzarella cheese. Let stand 15 minutes.
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