Lasagna

• 12 ounces extra-lean ground beef or ground round
• 2 cloves garlic, minced
• 1 26-ounce jar roasted-tomato pasta sauce (or your favorite pasta sauce)
• 1 14 1/2-ounce can diced tomatoes
• 1 tablespoon balsamic vinegar
• 4 tablespoons shredded fresh basil
• 1 15-ounce container low-fat ricotta
• 1 cup shredded provolone or Italian-blend cheese
• 1 egg
• 1/2 teaspoon crushed red pepper flakes
• 12 cooked lasagna noodles
• 1 8-ounce package 2 percent milk mozzarella, shredded
• 1/3 cup freshly grated Parmesan, divided

1. Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and saute for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. Preheat oven to 350u0b0 F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place 3/4 cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with 3/4 cup of the pasta-sauce mixture. Repeat the layers, ending with 3/4 cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil. Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil.

extralean ground beef, garlic, pasta sauce, tomatoes, balsamic vinegar, fresh basil, ricotta, provolone, egg, red pepper, noodles, percent milk, parmesan

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