Total Time: 2 hr 30 min
Serves: 12
Ingredients
9 uncooked lasagna noodles
1 lb. extra lean ground beef
2 cloves of garlic, minced
1 (25.5 oz.) jar of pasta sauce
1/8 tsp cayenne pepper
1 & 1/2 tsp. dried basil
3 hard boiled eggs, sliced
1 (15 oz.) container reduced fat ricotta
2 cups mozzarella cheese, shredded
1/3 cup Parmesan
Directions
Cook and drain noodles according to package directions. Place in cold water. Cook beef and garlic over medium-high heat 5-7 minutes, or until beef is thoroughly cooked. Drain.
Stir in pasta sauce, cayenne pepper and 1 tsp. basil. Heat to boiling, then remove from heat.
Heat oven to 350 F. Spray a 3 quart glass baking dish with nonstick cooking spray. In a medium bowl, stir ricotta and remaining basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking. Top with 3 noodles, 1 & 1/2 cups sauce mixture, ricotta, 3/4 cups mozzarella and 1/2 of the hard boiled eggs.
Repeat layers once. Top with remaining noodles, sauce and mozzarella. Sprinkle with Parmesan.
Cover with foil and bake 45 minutes. Uncover, bake 10-15 minutes longer, or until bubbly. Let stand 10 minutes before serving.
Enjoy!
Recipe adapted from eatbetteramerica.com
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