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 cup grated Parmesan cheese
1 egg, slightly beaten
10 uncooked lasagna noodles
1- 1/2 cups shredded mozzarella cheese
Heat oven to 375°F. Brown ground beef in large nonstick skillet
over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles.
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 13 x 9-inch 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 in 375°F oven 45 minutes or until noodles are tender.
Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
Recipe courtesy of the National Cattleman’s Beef
Serving Size 1 serving
Calories from Fat 137 (48%)
% Daily Value*
23%Total Fat 15g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.6g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.