Skinny Lasagna

Ingredients

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

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 350F. 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.