Shortcut Lasagna

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon basil dried
• 8 ounces extra wide egg noodles uncooked
• 1.3 cups ricotta cheese fat-free
• 1 pound ground round 
• 0.5 teaspoon oregano dried
• 6 ounces sharp provolone cheese shredded divided
• 0.3 teaspoon salt 
• 2 cups tomato sauce 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
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.
5. Combine noodles and meat mixture in large bowl.
6. Place 3 cups noodle mixture in an 11 x 7-inch baking dish coated with cooking spray.
7. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese.
8. Bake at 375 for 15 minutes or until cheese melts.