Makes:
6 to 8 servings
Total Time:
25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 pound ground beef
- 1 jar (26-ounce) spaghetti sauce with mushrooms, divided
- 1 can (14 1/2-ounce) diced tomatoes, slightly drained
- 1 cup ricotta cheese
- 1 large egg, beaten
- 1 package (9-ounce) no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
make it
1. Cook ground beef in a large skilled over medium-high heat, stirring frequently, until browned and crumbly, about 5 minutes; drain well.
2. Add half the jarred spaghetti sauce to ground beef in skillet and mix well. Pour diced tomatoes evenly over ground beef.
3. Combine ricotta and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with layer of lasagna.
4. Layer the remaining spaghetti sauce and remaining lasagna in the skillet.
5. Bring to a boil. Reduce heat to medium-low. Cook, covered, until lasagna is tender, about 10 minutes. Sprinkle with mozzarella. Cook, covered, for 2 minutes. Serve immediately.
Notes
variation: substitute wide egg noodles for the lasagna noodles and cottage cheese for the ricotta. drain the cottage cheese to prevent the dish from getting runny.
