This recipe was inspired by a recipe from Knottie Rosie109. I initially tripled it to feed 20 people (with leftovers). This one makes 8 generous servings.
1 lb whole wheat penne pasta (or ziti)
24 oz container of fat free ricotta cheese
8oz shredded mozzarella cheese
1 large jar Prego spaghetti sauce
1 lb extra lean ground beef
1 clove garlic, diced or pressed
1/3 cup grated Parmesan cheese
1- Preheat oven to 400.
2- Brown the ground beef with the garlic and drain. Cook the pasta in boiling, well salted water until al-dente (approx 8 minutes). Drain and rinse the pasta under cold water.
3- Beat the egg in a large bowl. Add in the ricotta, salt, 3/4 the mozzarella and 1/2 the spaghetti sauce.
4- Add the hamburger and pasta and mix well.
5- Place the whole mixture in a greased lasagna or 9x13 pan. Top with remaining spaghetti sauce and mozzarella, and the entire amount of Parmesan.
6- At this point, you can either refrigerate for cooking the next day, or bake for 30 minutes, or until bubbly and brown. If you refrigerate, increase the cooking time by 15 minutes to account for the initial temperature difference. Allow to rest 10 minutes before cutting.