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Shortcut Lasagna

Yield 6 servings.
This dish has all the flavor of lasagna, but takes a fraction of the time to prepare and serves up like a casserole.

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

Nutrition Information

  • calories 416
  • caloriesfromfat 30 %
  • fat 14 g
  • satfat 6.8 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 37 g
  • carbohydrate 37.2 g
  • fiber 2.3 g
  • cholesterol 107 mg
  • iron 4.1 mg
  • sodium 912 mg
  • calcium 333 mg

How to Make It

  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.