Ingredients:
9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, fi nely chopped
1 jar (25.5 oz) Italian herb pasta sauce
1⁄8 teaspoon ground red pepper (cayenne)
1 1⁄2 teaspoons dried basil leaves
1 egg
1 container (15 oz)
reduced-fat ricotta cheese
2 cups shredded reducedfat mozzarella cheese (8 oz)
1⁄3 cup shredded Parmesan cheese (1 1⁄3 oz)
Fresh basil, if desired

Method:
1 Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

2 Meanwhile, in 12-inch skillet, cook beef and garlic over mediumhigh heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

3 Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1⁄2 teaspoon basil until blended. Drain noodles. Spread about 1⁄2 cup sauce mixture over bottom of baking dish.

4 Top with 3 noodles, 11⁄2 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.

5 Spray 15-inch sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving. Garnish with fresh basil.

Notes and Tips:
Three ingredients help reduce the fat in this lighter version of lasagna: extra-lean ground beef, light cheeses and only 1 egg instead of the 2. Basil and a touch of ground red pepper enhance the flavor.

Easy dinner lasagna recipe