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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
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.
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