*  Exported from  MasterCook  *

                                 Lasagna

Recipe By     : National Cattlemen's Beef Association & Susan Parenti
Serving Size  : 8    Preparation Time :0:20
Categories    : Ground

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef -- 80% lean
  32      ounces        spaghetti sauce -- zesty
  14 1/2  ounces        diced tomatoes -- undrained
  15      ounces        part-skim ricotta cheese
   1                    egg -- well beaten
     1/4  cup           grated Parmesan cheese
   1      teaspoon      dried basil -- crushed
   6                    lasagna noodles -- uncooked
   2      cups          mozzarella cheese -- shredded and divided

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet
over medium heat 4 to 6 minutes or until no longer pink, stirring
occasionally to break up ground beef into pea-size pieces. Pour off
drippings. Add spaghetti sauce and tomatoes with liquid to skillet,
stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese
and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch
baking dish; arrange 3 lasagna noodles in single layer, pressing into beef
mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1
cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange
remaining noodles in single layer, pressing lightly into beef mixture. Top
with remaining beef mixture, spreading evenly to cover noodles. Bake in 375
degrees F (moderate) oven 45 minutes or until noodles are fork tender.
Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil
tent. Let stand at least 15 minutes before serving. 

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NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon
ground red pepper to regular prepared spaghetti sauce.