Shortcut Lasagna

Name: Shortcut Lasagna
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; Cooking spray

10 ingredients

4 steps

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
Cooking spray

Directions

1

Preheat oven to 375°.
2

Cook noodles in boiling water 5 minutes, omitting salt and fat.
3

While noodles are cooking, combine ricotta, 1 cup provolone cheese, 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 an 11 x 7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375° for 15 minutes or until cheese melts.