*Kiy Note: This makes GREAT leftovers! Jeff loves to take this as an easy work lunch.

Shortcut Lasagna
From Cooking Light
This dish has all the flavor of lasagna, but takes a fraction of the time to prepare and serves up like a casserole.

8 ounces uncooked medium egg noodles
1¼ cups fat-free ricotta cheese
1½ cups (6 ounces) shredded sharp provolone cheese, divided
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
1 pound ground round (I also like to use ground turkey in this recipe)
2 cups tomato sauce
Cooking spray

Preheat oven to 375°.

Cook noodles in boiling water 5 minutes, omitting salt and fat.

While noodles are cooking, combine ricotta, 1 cup provolone cheese, basil, oregano, salt, and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.

Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixture in an 11 x 7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375° for 15 minutes or until cheese melts.

Yield: 6 servings.

NUTRITION PER SERVING:
CALORIES 416(30% from fat); FAT 14g (sat 6.8g,mono 4.5g,poly 0.9g); PROTEIN 37g; CHOLESTEROL 107mg; CALCIUM 333mg; SODIUM 912mg; FIBER 2.3g; IRON 4.1mg; CARBOHYDRATE 37.2g

Cooking Light, JUNE 2000