Shortcut Lasagna

• 8 ounces uncooked medium egg noodles
• 1 1/4 cups fat-free ricotta cheese
• 1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground round
• 2 cups tomato sauce
• Cooking spray

1. Preheat oven to 375u0b0.
2. Cook noodles in boiling water 5 minutes, omitting salt and fat.
3. 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.
4. 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 375u0b0 for 15 minutes or until cheese melts.

egg noodles, ricotta cheese, provolone cheese, basil, oregano, salt, black pepper, ground round, tomato sauce, cooking spray

Taken from www.myrecipes.com/recipe/shortcut-lasagna (may not work)