Ingredients

• 9 whole lasagna noodles (uncooked)
• 1 pound extra-lean ground beef (at least 90% lean)
• 2 cloves garlic (finely chopped)
• 1 jar herb pasta sauce (25.5 ounces)
• 2 dashes ground red pepper (cayenne pepper)
• 1 1/2 tsps. dried basil leaves
• 1 whole egg
• 15 ounces light ricotta cheese
• 2 cups shredded reduced-fat mozzarella cheese
• 1/3 cup shredded low-fat Parmesan cheese
• 12 sprays MarDona Garlic Oil Spray

Directions

1. Spray 13 x 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 medium-high heat for 5 to 7 minutes, stirring frequently, until beef has thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat. 3. Heat oven to 350 degrees 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 of the 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. 4. Bake 45 minutes. Uncover, bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.