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

Preparation

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.