*  Exported from  MasterCook  *
 
                                  Lasagna
 
 Recipe By     : National Cattlemen’s Beef Association & Susan Parenti
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Ground
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         ground beef -- 80% lean
   32      ounces        spaghetti sauce -- zesty
   14 1/2  ounces        diced tomatoes -- undrained
   15      ounces        part-skim ricotta cheese
    1                    egg -- well beaten
      1/4  cup           grated Parmesan cheese
    1      teaspoon      dried basil -- crushed
    6                    lasagna noodles -- uncooked
    2      cups          mozzarella cheese -- shredded and divided
 
 Heat oven to 375 degrees F. Cook ground beef in preheated large skillet
 over medium heat 4 to 6 minutes or until no longer pink, stirring
 occasionally to break up ground beef into pea-size pieces. Pour off
 drippings. Add spaghetti sauce and tomatoes with liquid to skillet,
 stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese
 and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch
 baking dish; arrange 3 lasagna noodles in single layer, pressing into beef
 mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1
 cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange
 remaining noodles in single layer, pressing lightly into beef mixture. Top
 with remaining beef mixture, spreading evenly to cover noodles. Bake in 375
 degrees F (moderate) oven 45 minutes or until noodles are fork tender.
 Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil
 tent. Let stand at least 15 minutes before serving. 
 
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 NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon
 ground red pepper to regular prepared spaghetti sauce.