Skinny Lasagna

Ingredients

• 9  lasagne pasta sheets uncooked
• 1 lb ground beef 90% (at least )
• 2 cloves garlic finely chopped
• 25.5 oz pasta sauce italian organic
• 0.1 teaspoon ground pepper red (cayenne)
• 1.5 teaspoons basil dried
• 1  eggs 
• 15 oz part-skim ricotta reduced-fat
• 8 oz mozzarella cheese shredded reduced-fat
• 0.3 cup parmesan shredded

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2. Place in cold water.
3. Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil.
4. Heat to boiling, stirring occasionally.
5. Remove from heat.
6. Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended.
7. Drain noodles.
8. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
9. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
10. Let stand 10 minutes before serving.