Beef and Spinach Lasagna

1 pound ground beef
1/4 teaspoon salt
1 jar (26 to 30 ounces) prepared lowfat spaghetti sauce
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
10 uncooked lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese

Heat oven to 375 degrees F.

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper. Set aside.

Meanwhile combine ricotta cheese, spinach, Parmesan cheese and egg in medium bowl.

Spread 2 cups beef sauce in bottom of 13x9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit dish. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.

Bake in 375 degrees F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese; tent loosely with aluminum foil. Let stand 15 minutes. Cut into twelve 3-inch squares.

Servings: 12
Source: Cattlemen's Beef Board