Easy Lasagna

Provided by Woman's Day

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Prep: 15 mins
Cook:
Ready in: 1 hr., 5 mins

Serves:

Ingredients

1 lb lean ground beef
1 jar (26 oz) marinara sauce
12 no-cook (oven-ready) lasagna noodles
1 tub (32 oz) part-skim ricotta cheese
1 large egg
6 Tbsp purchased pesto, preferably reduced-fat
1 jar (12 oz) roasted yellow or red peppers, drained and torn in strips
1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)

Cooking Instructions

Have ready a 13 x 9-in. baking dish.

Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.

Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don’t overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.

Drop spoonfuls of 1⁄3 the ricotta mixture and 1⁄3 the pesto over the noodles. Top with 1⁄3 the pepper strips, 1⁄2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.

To bake: Heat oven to 375°F. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.

Make-Ahead Tip: Can be made through Step 4 up to 1 day ahead.